- Type 00 flour 200 grams (1 cup and ½)
- Macadamia nuts 100 grams
- Butter 80 grams (⅖ cup) • 717 kcal
- Granulated sugar 100 grams (½ cup)
- Egg 1 • 130 kcal
- Dark chocolate chips as much as is needed
Macadamia nut cookies are genuine shortbread cookies with a truly unique taste. Very simple to prepare, they are prepared with a buttery and fragrant shortcrust pastry, enriched with chopped macadamia nuts. Once the dough will be obtained, simply cut out the cookies with the molds you like best and bake them until they will be lightly browned. The final touch of the chocolate chips added to the center will make them even more greedy and irresistible. From breakfast, soaked in a cup of cappuccino, to a snack, accompanied by a good cup of tea, it is always the right time to enjoy these delicious cookies. So let’s find out how to prepare it by following our recipe step by step.
How to make Macadamia Nut Cookies
Combine the diced butter and sugar (1) in the bowl of a planetary mixer. Beat with whips for about 15 minutes until the mixture will be light and fluffy.
Add the egg (2) and continue mixing.
Blend the walnuts in a kitchen mixer and reduce them to flour; add it to the mixture (3) and mix.
Sift the flour and add this to the dough too (4), continuing to mix.
When you will have obtained a smooth and homogeneous mixture, form a ball and wrap it with cling film (5). Transfer to the refrigerator and let it rest for about 20 minutes.
After the resting time will be elapsed, roll out the dough on a floured work surface, until you will get a sheet about 1 centimeter thick (6).
Cut out many stars (or the shape you prefer most) with a special mold and then transfer them to a pan lined with a sheet of parchment paper. Bake at 180 degrees C and cook for about 15 minutes.
After the cooking time will be elapsed, take the cookies out of the oven and add a drop of chocolate to the center of each. Let the macadamia nut cookies cool on a wire rack and then serve.
How to store Macadamia Nut Cookies
Macadamia nut cookies can be preserved for around 5-6 days in a tin box or an airtight container.