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
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 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
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Preheat oven to 375°F with rack in middle.
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Toast nuts in a 4-sided sheet pan in oven until golden, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.
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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.
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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.
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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.
- Keywords
- diary of a foodie,
- paul grimes,
- cookies,
- nuts,
- hawaii
More Diary of a Foodie
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- Easy Seafood Paella
- Gazpacho
- Chile and Bell Pepper Frittata
- Pollo Alla Cacciatora con Peperoni (Hunter’s-Style Chicken with Peppers)
- Porcini and Honey Ice Cream
- View All Diary of a Foodie
Diary of a Foodie
Season Three
The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
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