Get the Recipe:
Macadamia Shortbread
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 (100 g) granulated sugar
- 1.5 ounces (42 g) unsalted or lightly salted macadamia nuts, chopped
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup (170 g) unsalted butter , cold and cut into tablespoon-size pieces
- 3/4 cup (111 g) unsalted or lightly salted macadamia nuts, finely chopped
- 1/3 cup (67 g) granulated sugar
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Instructions
- Preheat oven to 325°F (160°C). 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 1.5 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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