Those fat round macadamias with their buttery taste somehow find their way to my mouth too easily. Dangerous! They do have the highest fat content of all nuts. And even though the fat is the good monounsaturated kind, too many nuts can still be bad news for your waistline. The macadamia tree is originally from Australia and most macadamia nuts we eat are still shipped from down under. The shell of the macadamia is unbelievably hard to crack, so you will usually find shelled nuts in the stores. In this macadamia tangerine cookie – my take on the classic New Year peanut cookie from China – the creamy consistency of the macadamia makes for a real melt in the mouth cookie. I added some grated tangerine peel to balance the buttery taste with a citrusy zing. And as crocuses, daffodils and celandines are already flowering in the park around the corner I shaped my macadamia tangerine cookie into the form of an optimistic spring sun.
Macadamia tangerine cookies
for about 20 cookies
200 grams unsalted macadamia nuts (shelled, peeled and roasted)
– or rinse and dry salted macadamias –
4 tangerines (organic and unwaxed)
85 grams icing sugar
100 grams flour
60 milliliters peanut oil
pinch of salt
1 egg yolk, beaten
Blend the nuts into a fine paste in the food processor.
Grate the orange part of the tangerine peel.
Add the grated tangerine peel, the icing sugar, the flour, the oil and the salt to the nut paste and mix into a smooth and shiny dough in the food processor.
Roll little balls from about 15 grams of dough for the center of the sun. Make 7 little ‘rays’ out of smaller balls of dough. Put the bigger balls on a cookie sheet covered with baking paper and gently press the ‘rays’ against them.
Preheat the oven to 350°F/180°C.
Brush the top of the macadamia tangerine cookie with some egg wash and bake in the middle of the oven for 15-20 min. Take from the oven and leave to cool on the cookie sheet.
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