Macadamia Shortbread

  • Yield: 20 biscuits


  • 1 cup raw macadamias
  • 1 cup all-purpose, unbleached flour
  • ¼ cup cornstarch or rice flour
  • ½ cup sugar
  • 1 tablespoon ginger, optional
  • ½ teaspoon vanilla extract
  • 1 egg
  • 2-3 tablespoons chilled skim milk


  1. Preheat oven to 375°F. Lightly oil or line baking tray with parchment paper. 
  2. Place the macadamia nuts, flour, sugar and ginger in a food processor and process to a fine powder.
  3. Add the egg and vanilla, then gradually pour in the milk in a thin stream with the motor running until mixture just starts to come together.
  4. Transfer to a floured board and knead gently to a smooth dough. 
  5. Shape dough into bite-sized balls, place on baking tray and press gently with a fork, or shape into 2 x ¾ inch thick rounds. If making the rounds, mark into wedges, pinch the edges and pierce several times with a fork. 
  6. Bake for 12-15 minutes or until golden. Lift one and check the base to test. 
  7. Cool on a wire rack before placing in sealed containers.

nutrition facts

Based on 1 servings

Per serving:

  • Calories100
  • Total Fat5g
  • Monounsaturated Fat4g
  • Polyunsaturated Fat0g
  • Saturated Fat1g
  • Carbohydrates12g
  • Protein2g
  • Fiber1g


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