Description
Enjoy the buttery snap and delicate crunch of these heritage-inspired macadamia shortbread cookies. Perfectly keto-friendly and dipped in rich dark chocolate, they offer a sophisticated treat that honors classic baking traditions without the sugar.
Ingredients
- Unsalted Butter, softened
- Granulated Sweetener (sugar-free)
- Pure Vanilla Extract
- Fine Sea Salt
- Almond Flour
- Macadamia Nuts, finely chopped
- Sugar-Free Dark Chocolate
- Cocoa Butter or Coconut Oil
Instructions
- In a large mixing bowl, beat the softened butter and sweetener until the mixture is pale and fluffy.
- Beat in the pure vanilla extract and fine sea salt until fully incorporated and aromatic.
- Gradually add the almond flour and two-thirds of the chopped macadamia nuts, mixing until a soft dough forms.
- Roll the dough on a parchment-lined cookie sheet into a 10×10-inch square, about a quarter-inch thick, and chill in the refrigerator for 1 hour.
- Preheat the oven to 300F and use a sharp knife or pizza cutter to slice the chilled dough into 1×2-inch rectangles.
- Arrange the cookies on the pan with space between them and bake for 30 minutes, rotating halfway through, until light golden brown.
- Cool the cookies completely on the pan to allow them to firm up.
- Melt the dark chocolate with cocoa butter or coconut oil, dip each cookie halfway, and sprinkle with the remaining macadamia nuts before allowing to set.
Notes
To achieve a professional finish, ensure your dough is thoroughly chilled before slicing to prevent the edges from fraying. If you find the macadamia nuts are too large, pulse them briefly in a food processor to create a uniform, sandy texture that integrates better into the delicate almond flour crumb.
- Prep Time: 1 hour 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Scottish-American