Diary of a Foodie

Macadamia Nut Shortbread

Diary of a Foodie: Season Three: Hawaii’s Big Island: Food Lover’s Paradise

Makes16 wedges
  • Active time:20 min
  • Start to finish:1 1/2 hr
January 2009
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  • 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
  • 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.
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