At the recent American Dietetic Association’s Food & Nutrition Conference in Chicago, I picked up this recipe and tip from the International Tree Nut Council Nutrition Research & Education Foundation : Use ground nuts instead of the other fats in a baking recipe for an equally tasty and healthier treat. For those needing specific amounts try this Macadamia Shortbread recipe.
Preheat oven to 375 degrees F. Line a baking tray with parchment, or lightly oil. Process 1 c macadamia nuts, 1 c flour, 1/4 c cornstarch or rice flour, 1/2 cup sugar and 1 T ginger in a food processor until a fine powder. Add 1 egg and 1/2 t vanilla extract; pulse a couple times. Gradually add 2 to 3 T chilled skim milk with the motor running until the mixture just starts to come together.
Transfer to a floured board and knead gently to a smooth dough. Shape into bite-sized balls, place on the baking tray and press gently with a fork. Back 12 to 15 minutes or until golden. Cool on wire rack. Store in sealed container. Makes 20.