Macadamia Chocolate Meltaways
photo by MA HIKER
- Ready In:
- 41mins
- Ingredients:
- 10
- Yields:
-
45 cookies
ingredients
- 1 3⁄4 cups macadamia nuts, divided (if you use salted macadamia nuts, wipe off excess salt with paper towels before using)
- 2 1⁄2 tablespoons granulated sugar
- 1⁄2 cup unsalted butter, cut into chunks
- 2 1⁄2 tablespoons corn oil or 2 1/2 tablespoons other flavorless vegetable oil
- 1 large egg yolk
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 cups all-purpose white flour
- 1⁄2 cup powdered sugar
- 1⁄4 teaspoon salt, omit if salted macadamia nuts are used
- 1⁄2 ounce bittersweet chocolate, coarsely chopped
directions
- In a food processor, process 1 1/2 cups of the macadamia nuts and the sugar until ground to a fairly smooth paste, about 1 1/2 minutes, scraping down the bowl several times.
- Add the butter, 2 tbs of the oil, the egg yolk, and vanilla and process in on/off pulses just until well blended, stopping and stirring to redistribute the contents several times.
- Add the remaining 1/4 cup of macadamia nuts, the flour, powdered sugar, and salt, is using, and process in of/off pulses just until the macadamia nuts are chopped moderately fine.
- In a small microwave safe bowl, microwave the remaining 1/2 tbs oil and the chocolate on 50% power, stirring at 30 second intervals, until just melted.(Alternately, melt the oil and chocolate in a double boiler set over gently simmering water, stirring occasionally.
- Remove from the heat) let stand until cooled.
- Line a 4 1/2 x 8 1/2" loaf pan with two long sheets of plastic wrap laid crosswise, overlapping in the middle and overhanging the longer sides by about 3 inches.
- Divide the dough in half. spoon half of the dough into the pan.
- Lay a sheet of wax paper over the top, then press down and smooth to even the surface; peel off and discard the paper.
- Using a pastry brush or a rubber spatula, spread the chocolate mixture thinly over the dough.
- Immediately place in the freezer until the chocolate is completely set.about 10 minutes.
- Spoon the remaining dough over the chocolate.
- Lay a sheet of wax paper over the top and very firmly press down on the dough and smooth its surface; peel off and discard the paper.
- Fold the plastic wrap over the dough.Freeze until the loaf is cold and very firm, at least 3-4 hours or up to 24 hours.
- Bake immediately, or remove from the pan, transfer to an airtight plastic bag and freeze for up to 1 month.
- Preheat the oven to 325°F Grease several baking sheets or coat with nonstick spray. Carefully peel the plastic wrap from the loaf.
- Using a large sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down -- rather than flared; wipe the knife between cuts. If the dough is too hard to cut easily; let stand for a few minutes; don't let it thaw too much, or the dough will be more difficult to slice cleanly.
- Carefully cut the loaf in half crosswise, then in half lengthwise to form 4 logs for baking.
- Cut each log crosswise into 1/4-inch thick slices, wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, spacing about 2 inches apart.
- Bake the cookies, one sheet at a time, in the upper third of the oven for 11-15 minutes or until just tinged with brown and slightly darker around the edges. Reverse the sheet from front to back halfway through baking to ensure even browning.
- Transfer the sheet to wire rack and let stand 3-4 minutes to firm up. Using a spatula, transfer the cookies to wire rack. Let stand until completely cooled.
- Store in an airtight container for up to 1 week or freeze for up to 1 month. Handle gently, because the cookies are fragile.
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Reviews
-
These were very tasty - but not easy to make. Macadamia nuts are hard to process to a paste (probably I don't have the best blade in my processor but it does okay with other nuts). I hope I sliced them correctly - a picture would have been helpful (I will post one of mine). I also found the dough very oily so added another 1/2 cup flour. They do have a nice nutty flavor and the ribbon of chocolate is a great contrast.
RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...