About the Recipe
Ingredients
1 cup sweet cream unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 large eggs
1/2 teaspoon vanilla bean paste (or extract)
1/2 teaspoon almond extract
2 1/2 cups pastry/cake flour
1 tablespoon baking powder
A generous (4 finger) pinch of salt
1 cup coarsely chopped toasted macadamia nuts (& extra for topping)
1-2 bars of coarsely chopped white chocolate (preferably a chocolate with cocoa butter) (set aside extra chocolate pieces to put on after baking)
Flaky salt for garnishing
Preparation
Step 1
Cream together the butter and sugars until it has lightened into a pale yellow color.
In a separate bowl, sift together your remaining dry ingredients.
Step 2
To the creamed butter, add slightly beaten eggs, then the almond extract and vanilla bean paste. Mix until just combined.
Add the dry ingredients slowly, making sure to scrape the sides of the bowl as it all comes together.
Step 3
Lastly, toss in the toasted macadamia nuts and white chocolate, making sure to leave some leftover to use when the cookies come out.
Step 4
Leave the dough in the fridge for minimum 2 hours, but preferably overnight. The dough can stay in the fridge for up to 6 days.
Step 5
Preheat your oven to 350° F.
Once chilled, use the scooper to measure out each dough ball and place on a parchment lined baking sheet, at least 3 inches apart.
Step 6
Bake for 11-14 minutes. For larger cookies, start with 15 minute baking time.
Once these come out of the oven, immediately take the parchment off of the baking tray so the cookies don't continue to bake on the hot tray.
Step 7
Use the remaining white chocolate and toasted nuts to press into the top of each cookie. Sprinkle with flaky salt & enjoy!