Macadamia Shortbread
This Honey Macadamia Shortbread Recipe embodies the same crispy, buttery goodness of the classic shortbread cookie, but is a much more refined dessert.
Servings 4 servings
Calories 746kcal
Ingredients
- 10 tablespoons butter softened
- ¼ cup white sugar
- 1.25 cups all purpose flour
- dash sea salt
- 1 cup macadamia nuts chopped
- 4 tablespoons raw honey
Instructions
- Preheat oven to 375 degrees F.
- Cream together the sugar and butter until smooth, slowly start adding in the flour and salt. A ball will start to form, this is how you’ll know it is ready to press into your mini tart pans (ungreased).
- Bake for 22-26 minutes or until puffy and slightly browned around the edges. You may cool in the pans or out of the pans, either way on wire racks.
- When at room temp add a tablespoon or so of the honey to the center of each tart and then sprinkle with the macadamia nuts.
- You’ll want to slightly press in the larger pieces to help the honey hold them in place. You can sprinkle with a bit of cocoa powder to kick the flavors up a notch, but this shortbread is simply delicious even without it!
- Store at room temperature in an airtight container and enjoy within a week.
Nutrition
Serving: 1g | Calories: 746kcal | Carbohydrates: 64g | Protein: 7g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 228mg | Potassium: 185mg | Fiber: 4g | Sugar: 31g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg