macadamia nut

Macadamia nut crusted halibut is one of the easiest elegant seafood dishes to make. You'll feel like you're eating on a tropical island.

Macadamia Nut Crusted Halibut with Fresh Herbs and Coconut Sauce

Cooking oil spray

jalapenos,

coconut milk (not low-fat)

lime juice

tsp salt

halibut

panko breadcrumbs

½ tsp chopped fresh parsley, divided

tsp chopped fresh chives

water

olive oil or coconut oil

tsp black pepper

Preheat oven to 350˚F and place oven rack in center position.

Grease a baking sheet with cooking oil spray. Place jalapeno halves cut side down on prepared baking sheet. Roast in the oven until the skins are bubbly and are charred in some places, about 10 minutes. Remove from oven and transfer to a zip-top bag. Seal and set aside for 10 minutes. Keep the oven on.

In a small saucepan, bring coconut milk to a gentle simmer over medium heat. Cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes. Keep warm on low heat.

Add breadcrumbs and nuts to a food processor, and pulse until a crumbly mixture forms. Add mixture to a shallow, wide-mouthed bowl and stir in parsley and chives.

In a shallow bowl, beat the egg and 1 tablespoon water to make an egg wash.

Season both sides of the fish fillets with salt and pepper.

Dredge each fillet in egg wash, then coat completely in the breadcrumb mixture.

Heat oil in a nonstick oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, add fish to pan.

Saute the fish until golden brown on both sides, about 2-3 minutes per side. Transfer pan to the oven and roast for 5 minutes, until fish is cooked through, golden on the outside, and flaky on the inside. Remove from the oven.

While the fish is cooking, peel the skins off the jalapenos. Add jalapenos to a cleaned out food processor or blender along with the reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend until smooth.

Divide the warm coconut sauce between four plates. Place a halibut fillet on each plate and garnish with freshly chopped parsley. Serve immediately.

This was fantastic! My husband caught a 70 pound halibut off the BC coast. I’ve been making different things but this is off the charts delicious. The next time I make it I will use a touch of cornstarch to thicken the sauce a bit, it didn’t seem to reduce in the 20 minutes. We love heat so the sauce also got some cayenne pepper. So delicious. Thank you for sharing this recipe.

This was amazing! So elegant like at a fine dining experience. Excellent flavors. Definitely worth the calories. The coconut milk takes way longer to reduce....more like 40 minutes but not a deal breaker. Definitely company worthy. Impressive to say the least.

I was looking for a take on Roy Yamaguchi's Macadamia nut encrusted Mahi (which is a staple at his restaurants) and I'm SO GLAD I came across this recipe.  First, I prefer halibut to Mahi.  Second, I wanted something a lot less complex than what he does with the lobster cream sauce...I really wanted focus on the flavors of the macadamias and the fish.  This was absolutely excellent!  We've made it twice now...the jalapeno and lime balance the coconut sauce perfectly.  This also pairs well with jasmine rice and asparagus.   One of our new favorite recipes!

If you haven’t already made this, you are missing out on an experience you’ll never forget! A big 5 stars for this!

I made this as part of our weekly family cook-off (what started as a one-off to have some fun during the pandemic which turned into a weekly challenge). I added ginger (the challenge for the week), and knocked it out of the park and won the challenge. Not only that, but everyone asked for the recipe and My husband asked to make it again for our anniversary next week. This is definitely a new favorite that I can’t wait to whip out to impress and wow guests!

The reviews are spot on. This is a keeper. Everyone loved it. I didn't have macadamia so I used pecans and it was delicious! Not a speck left on the plates. I can't wait to make it again, this time with macadamia nuts. As others mentioned, I also added cornstarch to the coconut milk to hasten the thickening process, although it's not necessary. Thanks so much for sharing!

Recipe | EpicuriousMenuStory SavedCloseStory SavedCloseSearchTriangleFacebookTwitterEmailSave StoryFacebookTwitterEmailSave StoryFacebookTwitterEmailSave StoryTriangleFacebookTwitterPinterestYouTubeInstagram

all purpose flour

baking soda

salt

(2 sticks) unsalted butter, room temperature

golden brown sugar

sugar

eggs

vanilla extract

cranberries (about 6 ounces)

white chocolate chips (about 8 1/2 ounces)

Epicurious

Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.

For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.

Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

This macadamia nut studded crunch shortbread is coated with dark chocolate.  It is the stuff of vacation dreams.

Hawaiian Shortbread Cookie Recipe

unsalted butter (at room temperature)

confectioners' sugar

tsp vanilla extract

all-purpose flour

macadamia nuts (coarsely chopped)

oz dark chocolate

macadamia nuts (finely chopped)

In the bowl of a mixer using a paddle attachment, or in a large bowl using a hand mixer, cream butter on high speed until smooth.

Add the powdered sugar and vanilla to the creamed butter mixture and beat until smooth. Reduce to low speed, and gradually add the flour and salt, then mix in the 1/2 cup of chopped macadamia nuts.

Shape the cookie batter into a 3 inch diameter roll, then wrap tightly in plastic wrap. We like square cookies, so we used a bench scraper to make a roughly 3 x 3 inch square log with nice square corners. Let the cookie dough roll chill in refrigerator for at least 2 hours and up to overnight.

Alternatively, roll the shortbread dough out to a quarter inch. If you want to make square cookies, shape into a square, and then chill at least two hours and up to overnight.

Preheat oven to 300 F and line two baking sheets with parchment paper or a silicone baking mat.

If you are using the log technique, remove the chilled cookie dough log from the refrigerator and use a sharp knife to cut off 1/4 inch slices.

Otherwise, remove the rolled dough and either use a sharp knife and a ruler to cut into squares, or use a pineapple cookie cutter for Honolulu Cookie Company look alikes.

Place the cookie dough slices on the prepared baking sheet. Repeat, filling second sheet. Bake in preheated oven for 20 minutes until the edges are golden brown. Cool the cookies completely on wire rack.

While the cookies cool, temper the chocolate. Finely chop the chocolate. Place two-thirds of the chocolate in a medium bowl set over a saucepan of simmering water. Make sure the bottom of the metal bowl isn&#39;t touching the water, or the chocolate can get too hot and burn. Place a candy thermometer in the chocolate and stir frequently with a rubber spatula until the chocolate is melted (do not let it get hotter than 120 F for dark chocolate or 105 F for milk or white chocolate).

Remove from heat, add the remaining third of the chocolate a little at a time, letting each bit melt before adding more. Let the chocolate cool to 82 F. If its warmer, keep stirring to cool. If it&#39;s already cooler than 82 F, move on to the next step.

Once the chocolate is at 82 F, place it back over the simmering water. Reheat to 88 to 91 F for dark chocolate or 85 to 87 F for white or milk chocolate. Remove the bowl from the heat once you have reached the right temperature. Spread a small spoonful of the chocolate on a piece of wax paper. If it looks dull or waxy, restart the process. If it dries quickly with a glossy finish, it&#39;s ready!

In that case, quickly dip each cookie in the melted chocolate, then sprinkle with finely chopped macadamia nuts, and then place it on a sheet of parchment paper to set. Do not let the chocolate get below 84 F, or you will need to retemper.

Homemade Macadamia Nut Milk is creamy, 2 ingredients &amp; easy to make! Paleo, GF, Vegan, Keto and Low Oxalate. Best fatty acid profile of any nut or seed &amp; dairy-free.The Keto version has just 1.6g net carbs per serving making it the creamiest, healthiest and most delicious low carb milk. Being homemade (with just 2 ingredients!) means no unhealthy additives, just pure, fresh nutrition. Macadamia nuts are a super source of Vitamin B1!

Homemade Macadamia Nut Milk (Paleo, Gluten-free, Keto, VAD, Vegan & Low Oxalate)

macadamia nuts (raw and unsalted)

vanilla extract (optional (omit for VAD))

sweetener

Vitamin C crystals (optional)

sea salt

Place nuts in a bowl and cover with water and optional Vitamin C. Stir to dissolve. Soak 2 hours if you&#39;re in a hurry, or ideally about 7 hours or overnight. Drain the water off, and rinse well in a strainer.

Place nuts in a blender. Add 4 cups filtered water and pinch of sea salt. Add optional vanilla and sweetener. Blend on high for 1-1/2 minutes. Taste and add more sweetener if needed.

I do not strain mine, but if you&#39;d like to --Optionally, strain: Nest cheese cloth over strainer and a deep bowl, or alternately use a nut milk bag inside a deep bowl. Pour the nut mixture over the cheese cloth or through the nut milk bag. Use a spoon to press out as much of the milk from the nut meal as you can. Pick up the cheese cloth or bag and squeeze out more of the milk with your hands. (Save the remaining nut meal for energy balls, porridge, smoothies etc.)

Pour into storage jar, and refrigerate. Enjoy within 1 week.

Ok thanks, Megan. Would that go for yogurt too, or have you tried it yet?

Thank you, Megan!  I like the story about your sitting under the macadamia nut tree growing up.  
I’m wondering how this would work for yogurt or ice cream, if you could use it as you would canned coconut milk.

I ordered some of the second brand of macadamias, I believe, and look forward to trying to make the milk.  My vitamix is wearing out, but I can still use the dry container for some things.
I have another blender with a glass pitcher that doesn’t seem to have enough power for most solid things.  I use an immersion blender for a lot of things, but it may not be the best for something like this.

These brown butter white chocolate macadamia cookies are nice and crispy on the edges and have a soft, chewy, under-baked center!

White Chocolate Macadamia Nut Cookies

unsalted brown butter (room temperature)

brown sugar

eggs (room temperature)

almond extract

white chocolate chips

unsalted macadamia nuts (chopped)

Using a stand or hand mixer, cream together the brown butter, granulated sugar, and brown sugar until smooth and creamy. Add in the eggs, vanilla extract, and almond extract and beat until the texture is light and fluffy (it should look much paler than before).

Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky. Using a wooden spoon or spatula, gently stir in the chocolate chips and nuts until fully mixed in.

Scoop a generous 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop.

Cover the dough balls and chill in the fridge overnight for best results. If you absolutely can&#39;t wait, just chill it for at least 2 hours. Chilling the dough is super important so that the cookies don&#39;t spread!

Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.

To bake, place 2-3 inches apart on a parchment lined baking sheet. Note: I only bake 5-6 cookies at a time on a half sheet pan because they&#39;re big and will spread out.

Place the rest of the cookie dough back in the fridge while the first batch bakes.

Bake cookies for 9-11 minute or until the edges are set and the centers are still soft.

Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.

Don’t worry: These cookies only look like slices of mortadella, getting their slightly chewy texture and marzipan flavor from almond paste and almond extract. It joins the tradition of fashioning “sausage” cookies, from chocolate kolbasa in Eastern Europe to the salami cookie that Brooks Headley has served at Superiority Burger in New York. Freeze-dried strawberries give them color and fruity contrast, and the dough comes together easily in a food processor, making it a one-bowl endeavor.

Mortadella Cookies

raw pistachios, chopped into ⅛-inch pieces

freeze-dried strawberries (about 2 cups)

½ teaspoon kosher salt (such

baking powder

unsalted butter, chilled, cut into tablespoon-size pieces

almond paste,

powdered sugar

egg white, divided

sanding sugar

NYT Cooking

https://static01.nyt.com/images/2025/12/01/multimedia/01FD-COOKIEWEEKREX-CS-Strawberry-Almond-Mortadella-Cookies-kqgb/01FD-COOKIEWEEKREX-CS-Strawberry-Almond-Mortadella-Cookies-kqgb-videoSixteenByNineJumbo1600.jpg

Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth.

https://static01.nyt.com/images/2025/12/01/multimedia/01FD-COOKIEWEEKREX-CS-Strawberry-Almond-Mortadella-Cookies-kqgb/01FD-COOKIEWEEKREX-CS-Strawberry-Almond-Mortadella-Cookies-kqgb-googleFourByThree.jpg

https://static01.nyt.com/images/2025/12/01/multimedia/01FD-COOKIEWEEKREX-CS-Strawberry-Almond-Mortadella-Cookies-kqgb/01FD-COOKIEWEEKREX-CS-Strawberry-Almond-Mortadella-Cookies-kqgb-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2025/12/01/multimedia/01FD-COOKIEWEEKREX-CS-Strawberry-Almond-Mortadella-Cookies-kqgb/01FD-COOKIEWEEKREX-CS-Strawberry-Almond-Mortadella-Cookies-kqgb-facebookJumbo.jpg

Toss the macadamia nuts and pistachios on a cutting board or work surface to combine, then lift the pieces into a small bowl, leaving behind any very fine bits (reserve bits for stirring into yogurt or oatmeal, or adding to any batter). Set the nut pieces aside.

In the bowl of a food processor, combine the flour, freeze-dried strawberries, salt and baking powder. Process until the strawberries are completely ground into the flour and the mixture is a uniform pink color, about 45 seconds. Sift the flour mixture through a fine-mesh strainer onto a piece of parchment paper that’s at least 14 inches long, discarding any bits of strawberry left in the strainer. Set aside the flour mixture.

In the food processor bowl (no need to wash), combine the butter, almond paste, powdered sugar and almond extract, and process, pausing once to scrape down the bowl, until the mixture is completely smooth. In a small bowl, beat the egg white with a fork until it’s broken up and just a little bit foamy, then measure out 1 tablespoon and add to the food processor (reserve the remaining egg white for a later step; see Tips). Process until smooth, scrape down the bowl, then add the flour mixture (reserve the parchment paper). Process again until a ball of dough forms around the blade, about 20 seconds, scraping halfway through.

Turn the dough out onto the reserved parchment paper and knead briefly to bring it together and eliminate any streaks. Pat down the dough until it’s about ¾-inch thick, then sprinkle the reserved nuts over the top. Knead the dough again until all of the nuts are evenly distributed, then form the dough into a 10-inch-long log oriented lengthwise on the parchment paper. Roll the log over the parchment into a smooth cylinder, then press any larger nut pieces on the surface of the cylinder into the center, pinching the dough around it to seal. (This will make the cookies easier to slice.)

Fold the end of the parchment paper farthest from you down and over the log, and place a bench scraper over the parchment, angled slightly downward but nearly parallel to the work surface. Push the scraper along the length of the log to force it into a cylinder shape, packing the cylinder tightly, until you have a log that’s about 12 inches long and a little less than 2 inches in diameter.

Roll up the log into the parchment paper, then tightly wrap it in two layers of plastic wrap, leaving some overhang. Grasping the excess parchment paper and plastic wrap on both ends of the log, twist until the dough is tightly compacted into a firm cylinder. Refrigerate until the dough is cold and firm, at least 2 hours. (See Tips.)

Sprinkle the sanding sugar across a clean work surface or cutting board. Remove the log of dough from the refrigerator and unwrap. Brush the surface of the log all over with the reserved egg white, then roll the log in the sanding sugar, pressing firmly so the sugar adheres, until it’s completely coated. Place the log on a small cutting board and freeze until very firm but not frozen solid, 15 to 20 minutes.

Heat oven to 300 degrees and line a baking sheet with parchment paper.

Remove the dough from the freezer and use a sharp knife to slice off one end, then slice the log into ¼-inch-thick rounds, placing them on the prepared baking sheet about ½ inch apart (the cookies will spread slightly). As you slice, rotate the log to maintain a round shape. Refrigerate any slices of dough you weren’t able to fit on the baking sheet.

Transfer the baking sheet to the oven (center rack) and bake until the cookies are just barely golden brown at the edges, 16 to 19 minutes. Let cool for several minutes before transferring to a wire rack, then bake any remaining cookies as you did the first batch.

Would the recipe still work with gluten free flour instead, and subsituting all the sugars with allulose or monkfruit?

It helps to press, not saw, log cookies. I use a Shun utility knife.

I’m excited to make these cookies! I only have a small food processor at home. It will work to process the freeze dried strawberries (I’ve done this before!) but I’m not sure it’s big enough and powerful enough for the whole dough to come together. Could the dough be made in a stand mixer? If so, any advice on speed and timing? I’m thinking the standard cookie technique - cream butter etc. for a few minutes on medium until light and fluffy, then mix on low when adding flour, but I’m not sure if almond paste will affect this.

I get the use of pistachios and macadamia for color, but the flavor suffers when raw.  I'm going to try again with roasted macadamia nuts and see if I like that better.

Just don't mix up the cookies with actual mortadella.

I envision an SNL sketch...

Having worked in a Long Island deli in high school, I was horrified at first glance😱. No one dreams of slicing mortadella, but I’ll dream about these cookies.

Please everyone note that the Chocolate Kolbasa recipe that is cited in the intro to this recipe is from 7 years ago and that that recipe has many comments noting that many many other countries also have traditional holiday cokes that look like sausage slices. This is an original take on an old, widespread, international tradition. And it is original! Strawberries, macadamias, and pistachios! I don’t see those in any of the other sausage-cookie recipes. So just cool it please.

I’d like to try making these with a few changes.  Freeze dried raspberries instead of strawberries.  Raspberry and almond are a better combo.  Leave out the macadamia and pistachios and add slivered almonds and chopped dark chocolate.

The Granny's Spice Cookie in the NY Times can be prepared as a sliced log cookie. Excellent spice cookie.

@junction
Check out the gochujang cookies and read the comments about baking them in a pinwheel log. I make them that way all the time. Delicious beautiful and unique. They would be great!

Just about any butter-based recipe can be rolled into a log.  It just needs enough butter that it will get really firm in the refrigerator.  Also, there are biscotti.  (If you're looking for quick cookie recipes that make a lot, check out recipes that use a cookie press.  The dough doesn't need to be chilled, and they press out in seconds.)

The look of these cracked me up. 
Alas, my holiday cookie swap host has tree nut issues. These will have to wait for another swap. Is there an easy list of log-to-slice cookie recipes here? I'm not sure what search term will get me just cookies. The "similar recipes" do not seem to be hitting that mark either.

@Eden, as a mix-in, I’m thinking some sort of hard candy, crushed/broken into pieces, like green starlight mints or green life savers (though it’s not the right shade of green, and it would be a weird texture/flavor in a cookie). Maybe go to a candy store and see what’s there for inspiration? Another option would be to use broken bits of Graham cracker or Candy-Quik, hand-painted with a little yellow-green food dye, and instead of baking them into the cookies, rapidly press them into the cookies immediately after pulling the cookie sheet out of the oven while they’re still soft enough to take the addition.

@Eden could you use chopped up pretzels? They would give you the white color and the bit of salt. For green maybe candied lime?

If seeds are ok, perhaps pepitas and sunflower seeds?

I understand this is a big ask and maybe this recipe is just not for me, but does anyone have any ideas for nut-free mix-ins that will still give the mortadella effect? Maybe white chocolate chips and… something green?

@Mr. Poultry Going to disagree with Mr Poultry on this one! Logs are much easier and I suggest a meat slicing knife (very thin blade) if you have one. I’ve sliced *a lot* of cookies!

As with most log-to-cookie recipes, it is easier instead to roll the dough to the desired thickness and cut out cookies with a sharp cookie cutter.  Rolling the edges of the cookies over plates with egg and Demerara sugar is simple.  Check out  NYT salted chocolate-chunk shortbread recipe.  If you are still into logs, cut with wire cheese cutter rather than a knife.

@Kristin please let us know. Looks so interesting but I’m not a sweets person. I want something that isn’t dark or milk chocolate

I am reading this recipe on a packed train riding through the snowy Polish countryside, where every   second traveller unpacks a garlicky sausage sandwich at some point of the journey. Would have loved, if some of those were cookies instead. Looking forward to bake them after arrival!

Because this recipe includes almond paste, I think you will have to fiddle with a different rolled cookie recipe anyhow, and just be inspired by the one here.  The white chocolate plus pepitas mentioned elsewhere seem to be the easiest substitute for mix-ins.  Also, you can search for "candy melts" which come in various colors -- maybe one will suffice or you can melt and color your own.

https://vp.nyt.com/video/2025/11/25/155609_1_Mortadella-Cookies-YT-VID_wg_480p.mp4

Jonathan Bang

“Is it crazy to bring out the mortadella to show?” “So this is what we’re going for, [LAUGHS]: for the look of our cookie. I do feel like this is maybe not what they meant when they were like, but make it a cookie.” “Happy holidays, everyone. I’m Claire Saffitz. I’m in NYT Cooking Studio. And today, I’m showing you my submission for Cookie Week. It is a mortadella cookie, but it’s not how it sounds. It’s actually strawberry, almond flavored, but it looks like everyone’s favorite deli meat. Is that a selling point? I think so. But it’s super cute and really fun, and it gets made in the food processor, so it’s actually pretty quick. So the idea was to do something really playful, and I was going down a rabbit hole of chocolate sausage, which is a thing. And I was like, what if you did that with mortadella? But then I wanted to bake it because it’s a cookie. And strawberry almond came to me. And it uses freeze-dried strawberries, which are really every baker’s secret weapon because you can get fruit flavor in a recipe without adding a lot of moisture. And I just love the idea of fruit in a cookie. And then I just loved how cute it was going to look. So I’m going to cut the nuts into two different sizes. So these are un-roasted, raw macadamia nuts, unsalted. They’re not toasted because I want them to have that more pale color. And then I have some raw pistachios here, because I want them to be as green as possible. And what ends up happening, when you have a nut in a cookie, is that often, whatever is exposed in the oven will start to toast a little bit, so I don’t need to toast them ahead of time. The macadamia nuts are going to be a little more coarse, because I want those big pieces studded throughout, and then the pistachios will be a little bit finer. And one thing I do, when I’m chopping nuts -- because inevitably, what happens is you make some pieces that turn to dust and some stay really big, so I like to give them a little toss on the cutting board and move the bigger pieces to one side, and these are just going to be a little bit finer. If you can find really green ones -- these are really beautiful, very, very bright green pistachios. But any raw pistachios are fine. So I have my nuts that are chopped up, and I’m going to toss them together, just to make them look as realistic as possible. I leave some of the really, really fine pieces on the cutting board. So I just kind of grab -- The big pieces kind of rise to the top, and so I just grab those off the cutting board, leaving behind any bits that are just super fine. So those are the nuts. I’m going to set those aside, and then we are going to get out the food processor and start to put together the dough. The reason I like food processor cookie dough is because often for a cookie, or at least when I’m making cookies, you have to end up grinding something. And then what I really don’t want to do is use a food processor and then get out my mixer. So we just keep it all here, in one place. I spent probably every single morning of high school eating Special K with Red Berries. Then I had to swear off of it for 10 years because I had too much, but I love freeze-dried strawberries. I just love how concentrated the flavor is. What’s wonderful is you can add some concentrated fruit flavor without adding moisture or additional sugar, which is really nice. And then I’m going to add a little salt and just a very, very small amount of baking powder. And then we’re going to grind this until the strawberries basically disappear and I have a nice, uniform pink color. You want as much of the strawberries to break down as possible. If you wanted to skip the sifting, you could, but I like doing it because it’s going to remove seeds and anything that just didn’t get ground into the flour. And I’m sifting onto a piece of parchment paper, because we’re going to save the parchment paper and use it to form our log of dough. Because again, this is a slice and bake cookie. No need to wash the food processor. Now, I’m going to start to assemble the dough. This is a strawberry almond cookie, and it uses almond paste, which I actually think has become an item that’s a lot easier to find these days in any grocery store. So I’m going to start with a stick of butter, then 4 ounces of almond paste. And you want to just go ahead and make sure that your almond paste is nice and soft like this. It almost has a modeling clay texture, so that’s what you want. I tested the recipe with granulated, but I really liked the texture better with confectioners’. I just felt like it had a nice snappiness that I really liked. So the almond paste already has that kind of almond extract added, but I like to amp it up a little bit so that it balances out with the strawberry flavors. You can see it’s nice and smooth and creamy, no lumps. That’s the most important thing. You just don’t want it to be lumpy. And this is what’s great about a food processor, is that it just breaks everything down so quickly. So I’m going to just turn it back on for another few seconds. So I have an egg white here. See how it holds together? So I want to just beat this a little bit to break up the egg white and make it a little bit more liquid, because I’m going to divide it. I knew I wanted to add egg to the recipe because egg is a great binder, and it’s going to help keep everything together. But I didn’t want to add a yolk because it was not going to give me the color that I wanted. I’m going to add a tablespoon of egg white to my food processor, and then I’m going to reserve the remaining egg white, because we’re going to use this for brushing the log of dough and coating in sugar. So I’m just going to process this again, incorporate the egg white. Now, I’m going to scrape down one more time. And now I’m going to add my dry ingredients back in, all in one shot. And again, save your piece of parchment paper. We’re going to use that for assembling. So now, I’m going to process this again. The dough comes together so fast. It just takes a minute or two. So see how it’s starting to form a ball around the blade? That’s how we know we’re done. Right now, it’s this really bright coral pink. You can definitely add a drop or two of food coloring. If you want to amp up the color, you definitely can, but I’m leaving this natural for today. I don’t want to add the nuts into the food processor because the blade is sharp, and it would just break up all the nuts and ground them even finer, and I don’t want to do that. So I’m going to scrape this out. I want to just knead this a couple times because it’s not perfectly uniform. One thing I love about using almond paste in a cookie dough is that it keeps the dough soft and supple but not sticky. It’s just really nice. So once I have it pretty uniform, I’m going to pat it down. I will say that if you’re working in a really hot kitchen, what might happen as the butter warms is, it can get a little shiny. So if at this point, it feels like it warmed up, throw it in the fridge for a couple minutes. So now, I’m going to incorporate the nuts. Sprinkle those on top. And now, knead again. I want to just work the nuts in and distribute them. And you can use the parchment paper to help you-- get everything incorporated. And again, you’re not really going to overwork it. Once it looks like everything is nice and distributed, we want to work this into a log shape. The thing that I don’t really want to do is to feel stuck in the kitchen, rolling out dough and punching out shapes. And then what do you do with the scraps? So I like slice and bake because there’s no waste and you’re not touching the dough a million times. So you can see I have it worked into this rough log. And if I see any larger pieces of nuts sticking out on the surface, I’m going to push it in and pinch around a little bit. And this is going to not only give you that look of like a slice of mortadella, but it’s going to make it easier to slice. Because sometimes, if you hit a larger piece of nut on the outside, it catches your knife and it might break apart. So now, we’re going to use the parchment paper to roll this into a really tight, even, uniform cylinder shape. You’re going to take your parchment paper. You’re going to take the far end and fold it down over the dough, and then you’re going to grab your bench scraper and angle it almost horizontal, but angled down toward the surface. And you are going to push toward the dough. Under pressure, It forces it into this cylinder shape, and it’s going to elongate it a little bit. And what ends up happening is, if you don’t wrap it really, really tightly, you’ll get, sometimes, little air pockets in the center of the dough. And then, when you go to slice it, not only do you have that gap, but it can also break apart. After doing that motion, it’s nice and smooth and even. So now what we want to do is -- I’m going to roll this whole thing up into the parchment paper. The final step of forming this is to actually now wrap it in plastic. So you want a pretty big piece like this. Fold the plastic wrap over. And the idea now is that I have overhang of parchment and of the plastic. So I’m going to grab the ends where I have the excess and squeeze and pinch. And now, I’m going to start to twist in opposite directions. And this is going to, under pressure, just compress the dough even more, and I’m ready to put it in the fridge. And actually, one thing I like to do, because I’m really neurotic, is I like to stand it up in the fridge, so that it doesn’t develop a flat surface. Does that make sense? Just like that. Now, we are going to do one quick step before slicing them, baking them, and that is coating them in some sanding sugar. So sanding sugar is a very sparkly, kind of large crystal sugar. This is a great touch because the cookie itself is not super, super sweet. And so the sanding sugar adds a tiny bit more sweetness and a really, really satisfying crunch. Here is the dough. It’s so nice and smooth and firm. I’m going to take that remaining egg white, and you don’t need a lot of it. I’m just going to go all the way across the surface, all the way around. So you can see, it’s definitely a more vibrant pink than when it went into the fridge, and that’s because it hydrates as it sits and chills, and so the color gets darker. And so you might be like, why would I add food coloring if it’s already this very nice, intense pink? But what happens when you bake it does dull a little bit. So it’s totally up to you. But now, I’m going to take my sanding sugar. This is just about a third of a cup, and I’m going to sprinkle it across my cutting board. You could just do this on a clean work surface. And now, we’re just going to roll it in the sugar. And I like to press pretty firmly because, yes, the egg white is going to help it adhere, but if you can really press it into the surface of the dough, that works even better. And now, we’re almost ready to slice and bake, but I found that I got the best result if I froze the dough briefly, just for 10 minutes or so. I’m not going to freeze it solid. We’re just going to freeze it to the point where the dough gets very, very firm. And that’s because the firmer the dough, the more easily your knife is going to slide through the nuts and the dough at the same time. You just want these nice, clean, sharp slices. My oven is on 300. So 300 is kind of low for baking cookies, but it’s because we want the cookie to set and dehydrate but not get too brown, because we want to keep that nice pink color. So time to slice. And make sure you’re using a sharp knife. That always helps. And there, we have our mortadella look.” “Were you so proud of yourself when you first cut into one of these?” “When I first made them, my husband was like, what is going on? Because I pulled this thing out of the fridge and it didn’t have the sugar on it. And he was so confused. Yes, I was like, it was weirdly close. So I like to just do one smooth, even motion, a single pass with the knife to slice, and you get your nice cross section. And another thing I do, when I cut slice and bake cookies, is I always rotate the dough a little bit as I cut to try to maintain the round shape, and it also helps you to make sure that you’re slicing evenly at the same time. And these do not spread much. There’s only a little bit of baking powder in the recipe, so you can space them pretty close together. And rather than going one by one, I like to just slice a bunch. It’d be funny if you made a chocolate salami. You could really put out a whole charcuterie platter that was actually just cookies. But also, a charcuterie platter and cookies sounds like a fun party. I want to go to that party. And so now, I’m going to get these right into the oven for a little bit under 20 minutes, so 16 to 19 minutes. And you want to bake them just until you start to see a hint of browning around the sides. Here are the baked cookies. You can see they didn’t spread very much. They’re pretty fragile at this point, so I’m going to let them sit for a few minutes and rest on the baking sheets, and then I’ll transfer them to a wire rack and let them fully cool, and then we’ll taste them. So actually, you can see, when I turn the cookie over, that it’s just ever so slightly golden brown on the bottom, so that’s what you want. It’s just a weird phenomenon of using freeze-dried fruit and baking that the color mutes a little bit and tones down. And now, it really does have that mortadella look, which is great. I feel like this is a great one to add to the cookie roster because it’s on the lower effort, higher yield side. And so then you can also then put your time into something a little bit more elaborate, like, a Linzer cookie or another sandwich cookie, and you still have this really fun one to show. Alright. So I’m going to taste. The strawberry flavor is unexpectedly concentrated, and strawberry and almond goes so well together. And I also just love how tender they are. It was the kind of thing where I couldn’t stop eating them at home. It’s so easy to just keep pulling, keep taking a cookie off of a plate. I’m very excited to try all of the other cookies from Cookie Week. Am I going to get to try them? Oh my god. Really? Oh my god. Yes. I’m so excited. I’m also really hungry. Ah! Yes. Oh my gosh. So for this recipe and all the others from Cookie Week, you can go to NYT Cooking. Happy holidays. I think either way, if I saw something that was a cookie and it ended up being mortadella, I’d be like, oh, I’m psyched. But then, if I saw something I thought was mortadella and it ended up being a cookie, I’d be like, awesome. So you really can’t go wrong. Also, what are these? Is it coconut? Mm. That one’s really yummy. I’m so excited.”

Top 6 macadamia nut recipes from across the web

The most viewed macadamia nut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Macadamia Nut Crusted Halibut with ...

Recipe | EpicuriousMenuStory SavedC...

Hawaiian Shortbread Cookie Recipe

Homemade Macadamia Nut Milk (Paleo,...

White Chocolate Macadamia Nut Cooki...

Mortadella Cookies

Top 6 macadamia nut recipes from across the web

The most viewed macadamia nut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Macadamia Nut Crusted Halibut with ...

Recipe | EpicuriousMenuStory SavedC...

Hawaiian Shortbread Cookie Recipe

Homemade Macadamia Nut Milk (Paleo,...

White Chocolate Macadamia Nut Cooki...

Mortadella Cookies

The most viewed macadamia nut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine