Buttery, crisp, and nutty, this macadamia shortbread is a simple yet indulgent treat that’s perfect for any occasion.
Macadamia shortbread is a delightful twist on classic shortbread. With its buttery flavor and nutty crunch, it’s perfect for pairing with a cup of coffee or tea, serving as an afternoon treat, or gifting to friends. This recipe adds macadamia nuts for a wonderfully rich taste that elevates the familiar shortbread into something a little more special.
Why You’ll Love This Macadamia Shortbread Recipe
- Rich, buttery flavor. The buttery base of this shortbread pairs beautifully with the unique flavor of macadamias.
- Delightful crunch. Each bite has the perfect crispness, thanks to the finely chopped macadamias and the texture of classic shortbread.
- Simple ingredients. Made with just a handful of pantry staples, this recipe is straightforward and easy to whip up.
What You’ll Need
Scroll down to the recipe card below for ingredient quantities and full instructions.
- Granulated sugar – You’ll mix this into the dough and sprinkle it on top as well.
- Macadamia nuts – These add a buttery, nutty flavor that makes this shortbread stand out. You’ll need roughly chopped pieces for making the dough and finely chopped pieces for the topping.
- All-purpose flour – Measure by weight or use the spoon and sweep method to prevent over-measuring. Learn more: How to Measure Flour
- Baking powder – Helps add a touch of lightness to the texture.
- Unsalted butter – Cold butter is key for achieving that classic shortbread texture.
How to Make Macadamia Shortbread
- Prepare for baking. Preheat your oven to 325°F. Line a 9″x 13″x 2″ baking pan with parchment paper or foil, leaving some overhang for easy removal. Butter the lining.
- Combine ingredients. In a food processor, pulse 1/2 cup of sugar and 1 & 1/2 ounces of macadamias until finely ground. Add the flour and baking powder, then pulse until well mixed. Add the butter and pulse until the mixture is combined and has a powdery consistency.
- Form the dough. Press the dough firmly into the prepared pan. Lightly sprinkle the top of the dough with water, then sprinkle the finely chopped macadamias and remaining 1/3 cup sugar on top. Press the topping firmly into the dough.
- Bake. Bake for 30-35 minutes, or until the shortbread is golden and firm.
- Cut into bars. While the shortbread is still warm, lift it from the pan using the overhanging lining and transfer to a cutting board. Cut into squares using a sharp knife.
- Cool completely. Allow the cookies to cool completely before serving. If they aren’t crisp after cooling, return them to the pan and bake for an additional 10-15 minutes at 300°F.
Tips for Success
- Use cold butter. Cold butter is essential for achieving the ideal crumbly shortbread texture.
- Don’t over-mix. When incorporating the butter, pulse or mix until just combined. Over-mixing can lead to a denser shortbread rather than the light, crumbly texture you want.
- Make an even layer. Make sure the dough is pressed evenly into the pan so that it bakes uniformly. Use the back of a measuring cup to smooth and level the dough.
- Press firmly. Make sure to press the topping firmly into the pan to ensure it holds together well.
- Adjust baking time if needed. Your macadamia shortbread should be crisp, but ovens can vary. If it’s not crisp after cooling, don’t hesitate to return it to the oven for a few more minutes.
- Cut with a sharp knife. To avoid crumbling, use a very sharp knife to cut the shortbread while it is still warm. Make clean, confident cuts, and wipe the knife clean between cuts to maintain smooth edges.
- No food processor? Ideally, you’d use a food processor to get the nuts ground well for the dough. But if you don’t have one, you can use a pastry cutter to blend the butter into the flour mixture. This will take a little longer but will still yield a great texture.
Variations
- Nut swap. Try swapping macadamias for another favorite nut, like pecans or hazelnuts, for a different flavor.
- Add a touch of citrus. Mix some finely grated lemon or orange zest into the dough for a hint of bright citrus flavor.
- Chocolate drizzle. Drizzle melted dark or white chocolate over the cooled shortbread for a touch of extra indulgence.
Serving Suggestions
- Holiday treat platters. These macadamia shortbread cookies are perfect for holiday cookie exchanges or festive treat platters, making them a standout addition.
- Dessert base. Crumble the shortbread and layer with whipped cream and berries for a quick and delicious parfait.
- Afternoon tea or coffee pairing. Perfect for pairing with tea or coffee, these bars are an ideal treat for an afternoon get-together.
- Ice cream topping. Crumble leftover shortbread over vanilla ice cream for a buttery, crunchy topping.
How to Store
- Room temperature: Store macadamia shortbread in an airtight container at room temperature for up to 5 days.
- Freezer: For longer storage, freeze the bars in an airtight container or zip-top freezer bag for up to 3 months.
More Shortbread Recipes
Get the Recipe:
Macadamia Shortbread
Yield
24 cookies
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
These buttery macadamia shortbread bars are perfectly crisp with a delightful crunch of macadamia nuts. Simple to make and wonderfully flavorful, they're perfect for any occasion.
Ingredients
- 1/2 cup (100g) + 1/3 (67g) cup granulated sugar, divided
- 1 & 1/2 ounces (42g) unsalted or lightly salted macadamia nuts, chopped
- 2 & 1/4 cups (270g) all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup (170g) unsalted butter, cold and cut into tablespoon-size pieces
- 3/4 cup (111g) unsalted or lightly salted macadamia nuts, finely chopped
Instructions
- Preheat oven to 325°F. Line a 9″x 13″x 2″ baking pan with parchment paper or foil, leaving a couple of inches hanging over each short side. Butter the lining.
- Combine 1/2 cup sugar and 1 & 1/2 ounces macadamias in food processor. Pulse until finely ground. Add the flour and baking powder. Pulse until mixed. Add the butter and pulse until the mixture is combined and powdery.
- Press the dough firmly into the bottom of the prepared pan. Lightly sprinkle the top of the dough with water. Sprinkle the finely chopped macadamias and remaining 1/3 cup sugar on top of the dough. Press firmly into the dough.
- Bake for 30-35 minutes, or until the cookies are golden and firm.
- While the cookies are still warm, use the overhanging lining to remove the cookies from the pan onto a cutting board. Cut into squares, using a sharp knife.
- Let the cookies cool completely before cutting into bars. (They should become crisp as they cool. If they aren’t crisp after cooling, place them back in the pan and bake for 10-15 minutes at 300°F.)
Notes
Store in an airtight container at room temperature up to 5 days.
Recipe adapted from The Modern Baker.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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8 Comments on “Macadamia Shortbread”
I found your site on FoodBlogs.com and thought I would stop by to check it out. I just subscribed to your blog feed and can’t wait to see what your next post will be!
This is such a neat idea! Yum!
This recipe looks delicious! I adore the combination of sweet and salty, too, so I’m sure I will fall in love with this recipe. Thank you for sharing!
This looks delicious and I’m sure it is too. My kids are going to love this. Thanks for sharing!
can you dust with powdered sugar instead ??
Instead of the granulated sugar that’s sprinkled on top? It will likely melt into the bars as they bake, which takes away the aesthetic purpose of the granulated sugar. If you want to use confectioners’ sugar, you might wait until they’re baked and cooled to add it to the top.
What can I use in place of a food processor?
Hi, Linda. The macadamias need to be finely ground. You could possibly achieve that with a blender or a spice grinder. Lacking either of those, you could try placing them in a zip-top bag and using a rolling pin. They likely won’t be as finely ground, but it might work well enough.