Preheat oven to 325°F/165° C. Position rack in the center.
Line baking sheet with parchment paper.
Spread macadamia nut flour on a baking sheet and toast in the oven for about 8-10
minutes (occasionally stir so that the edges don't get too dark).
Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking
powder, salt and sugars).
In a large bowl, whisk eggs. Add macadamia nut oil, and extracts. Whisk lightly
together.
When the macadamia nut flour is toasted, remove from the oven and let cool.
Add flour mixture to egg mixture; stir until just incorporated.
Fold in toasted macadamia nut flour (make sure they have cooled off before
incorporating in the batter).
Use a large serving spoon to scoop out the dough and place it on the parchment-lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed. With damp fingers, shape into a log shape.
Bake for approximately 30 minutes or until golden brown in color and firm. Allow to
cool slightly for about 10 minutes.
Remove from baking sheet and transfer to a cutting board.
Using a serrated knife, slice cookies at an angle about 1⁄2 - 3⁄4 inch thick.
Place slices back on the baking sheets and return them to the oven for about another
15-20 minutes (the longer they stay in the oven, the crispier they get). Turn them
over at the halfway mark.
Place on a wire rack to cool.
Ingredients
Directions
Preheat oven to 325°F/165° C. Position rack in the center.
Line baking sheet with parchment paper.
Spread macadamia nut flour on a baking sheet and toast in the oven for about 8-10
minutes (occasionally stir so that the edges don't get too dark).
Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking
powder, salt and sugars).
In a large bowl, whisk eggs. Add macadamia nut oil, and extracts. Whisk lightly
together.
When the macadamia nut flour is toasted, remove from the oven and let cool.
Add flour mixture to egg mixture; stir until just incorporated.
Fold in toasted macadamia nut flour (make sure they have cooled off before
incorporating in the batter).
Use a large serving spoon to scoop out the dough and place it on the parchment-lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed. With damp fingers, shape into a log shape.
Bake for approximately 30 minutes or until golden brown in color and firm. Allow to
cool slightly for about 10 minutes.
Remove from baking sheet and transfer to a cutting board.
Using a serrated knife, slice cookies at an angle about 1⁄2 - 3⁄4 inch thick.
Place slices back on the baking sheets and return them to the oven for about another
15-20 minutes (the longer they stay in the oven, the crispier they get). Turn them
over at the halfway mark.
Place on a wire rack to cool.