Best Macadamia Nut Shortbread Recipes

Chocolate Chip-Macadamia Nut Bars with Shortbread Crust image

Yield Makes 16

Number Of Ingredients 12

For crust
1 cup all purpose flour
1/4 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
For filling
1 cup sugar
1/2 cup all purpose flour
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted, cooled
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 cup coarsely chopped macadamia nuts (about 7 ounces)

Steps:

Make crust:
Preheat oven to 350°F. Blend flour and sugar in processor. Add butter; process using on/off turns until mixture resembles coarse meal. Transfer mixture to 8-inch square glass baking dish. Press mixture onto bottom and 3/4 inch up sides of dish. Bake until crust is golden brown on edges, about 15 minutes.
Meanwhile, prepare the filling:
Whisk sugar, flour, eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts.
Pour filling into warm crust, smoothing surface. Bake until filling is golden brown and tester inserted into center comes out with moist crumbs attached, about 50 minutes. Transfer dish to rack; cool completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.) Cut int 16 squares.

Chocolate Chip-Macadamia Nut Bars With Shortbread image

Provided by Vicki Butts (lazyme)

Categories Cookies

Time 1h10m

Number Of Ingredients 12

FOR CRUST:
1 c all purpose flour
1/4 c sugar
1/2 c unsalted butter, chilled, 1/2-inch pieces
FOR FILLING:
1 c sugar
1/2 c all purpose flour
2 large eggs
4 Tbsp unsalted butter, melted, cooled
1 tsp vanilla extract
1 c miniature semisweet chocolate chips
1 c macadamia nuts, coarsely chopped (about 7 oz)

Steps:

1. Make Crust: Preheat oven to 350 degrees. Blend flour and sugar in processor. Add butter; process using on/off turns until mixture resembles coarse meal. Transfer mixture to 8-inch square glass baking dish. Press mixture onto bottom and 3/4 inch up sides of dish. Bake until crust is golden brown on edges, about 15 minutes.
2. Meanwhile, prepare the Filling: Whisk sugar, flour, eggs, butter and vanilla extract to blend in large bowl. Stir in chocolate chips and nuts.
3. Pour filling into warm crust, smoothing surface.
4. Bake until filling is golden brown and tester inserted into center comes out with moist crumbs attached, about 50 minutes.
5. Transfer dish to rack; cool completely. (Can be prepared 1 day ahead. Store in airtight container at room temperature.)
6. Cut into 16 squares.

MACADAMIA NUT SHORTBREAD image

Yield 16 wedges

Number Of Ingredients 8

6 oz salted dry-roasted macadamia nuts (1 1/2 cups)
2 sticks unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
1 3/4 cups all-purpose flour
2 oz milk chocolate, chopped

Steps:

* Preheat oven to 375°F with rack in middle. * Toast nuts in a 4-sided sheet pan in oven until golden, 8 to 10 minutes, then cool and coarsely chop. Leave oven on. * Stir together butter, sugars, vanilla, and salt in a bowl with a rubber spatula until combined well. Stir in flour, nuts, and chocolate until a soft dough forms. * With floured fingers, pat dough into a 10-inch round (about 1/2 inch thick) on a baking sheet. Score into 16 wedges with tip of a knife. Bake until golden, 20 to 25 minutes. * Cool on baking sheet 10 minutes, then cut into wedges (while still warm) with a sharp knife. Transfer to a rack to cool completely, about 30 minutes.