Macadamia Shortbread

When I first arrived in Irvine, California, I stumbled upon macadamia shortbread at Bristol Farms. It was buttery, nutty, and irresistible, a comforting bite during those early, unfamiliar days.

A few months later, the store shut down. With no alternatives, I decided to bake my own. I experimented, toasting the macadamias for a richer aroma and tweaking the recipe until the scent of warm, roasted macadamia nuts filled my kitchen.

The first bite of my version was even better than I remembered. What started as nostalgia became my creation better than anything store-bought shortbread, and a little taste of home I could always recreate anywhere in the world.

Ingredients:

  • 1/2 cup (100g) granulated sugar, plus extra for sprinkling
  • 1 & 1/2 ounces (about 1/3 cup) macadamia nuts, roughly chopped
  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup (226g) unsalted butter, cold and cut into small pieces
  • 1/2 cup (about 1 ounce) macadamia nuts, finely chopped, for topping

Instructions:

  1. Prepare the Oven and Pan:

    • Preheat your oven to 325°F (165°C).
    • Line a 9"x 13"x 2" baking pan with parchment paper or foil, leaving an overhang on the sides for easy removal. Butter the lining to prevent sticking.

  2. Process Sugar and Nuts:

    • In a food processor, combine 1/2 cup of granulated sugar and 1 & 1/2 ounces of roughly chopped macadamia nuts. Pulse until the mixture is finely ground.

  3. Add Dry Ingredients:

    • Add the all-purpose flour and baking powder to the food processor. Pulse until well combined.

  4. Incorporate Butter:

    • Add the cold, cubed butter to the processor. Pulse until the mixture resembles a powdery consistency and begins to come together.

  5. Press Dough into Pan:

    • Transfer the dough to the prepared baking pan. Press it evenly into the pan to form a uniform layer.

  6. Add Topping:

    • Sprinkle the finely chopped macadamia nuts evenly over the top of the dough. Gently press them into the surface.
    • Lightly sprinkle additional granulated sugar over the top for added sweetness and crunch.

  7. Bake:

    • Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden.

  8. Cool and Slice:

    • Remove from the oven and allow the shortbread to cool completely in the pan on a wire rack.
    • Once cooled, use the parchment or foil overhang to lift the shortbread out of the pan.
    • Transfer to a cutting board and slice into bars or squares as desired.