Toast the macadamia nuts in a 170°C oven for about 10 minutes, until lightly browned, then let cool.
Melt the butter completely.
In a medium bowl, combine the melted butter, the sugar, and the honey, mixing only until about 50–60% of the sugar granules have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, ground hazelnuts, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the dough and mix with the spatula held upright, cutting through the dough. Keep going until no dry flour is visible.
Add the toasted macadamia nuts and mix lightly.
Refrigerate the dough for 30 minutes to rest.
Divide the rested dough into 180–200g portions.
Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
Tips
Ground hazelnuts give the dough a nutty richness and depth of flavor, even without cocoa.
Macadamia Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 210g
- honey 50g
- egg 130g
- vanilla extract 5g
- all-purpose flour 450g
- hazelnuts 50g, ground
- baking soda 12g
- cornstarch 20g
- salt 4g
- macadamia nuts 100g
Instructions
1. Preheat the oven to 200°C.
2. Toast the macadamia nuts in a 170°C oven for about 10 minutes, until lightly browned, then let cool.
3. Melt the butter completely.
4. In a medium bowl, combine the melted butter, the sugar, and the honey, mixing only until about 50–60% of the sugar granules have dissolved.
5. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
6. Sift together the all-purpose flour, ground hazelnuts, baking soda, cornstarch, and salt.
7. Add the sifted dry ingredients to the dough and mix with the spatula held upright, cutting through the dough. Keep going until no dry flour is visible.
8. Add the toasted macadamia nuts and mix lightly.
9. Refrigerate the dough for 30 minutes to rest.
10. Divide the rested dough into 180–200g portions.
11. Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/macadamia-cookie/
Hong's Recipe