February 28, 2014
These chunky cookies are melt-in-your-mouth shortbread packed full of creamy gianduja and crunchy macadamias. This recipe originally calls for hazelnuts, which ties in with the gianduja, but I only had macadamias on hand when I made this and it was still glorious.
Recipe adapted from: Chewy Gooey Crispy Cruncy Melt-In-Your-Mouth Cookies by Alice Medrich
125g white sugar
2 tsp vanilla extract
1/2 tsp salt (if using unsalted butter/margarine)
125g chopped gianduja (or milk chocolate if you don't have gianduja on hand, though I highly recommend getting some because it's so good)
3/4 cup macadamias or hazelnuts
1. Chop your gianduja into largish chunks. Roughly chop the macadamias and toast them in a frypan or in the oven on the grill setting, then set them aside to cool.
2. Beat the butter, sugar, vanilla and salt until blended.
3. Stir in the flour until moistened.
4. Stir the gianduja and nuts into the dough. At this point, my dough was kind of bitsy and didn't really look like a normal biscuit dough; but have no fear!
5. Refrigerate the dough for a few hours or overnight if you can.
6. When you're ready to bake the cookies, preheat the oven to 160C (325F).
7. Using your hands, take roughly tablespoons of dough and pat them together to form a ball. Due to the sheer amount of nuts and gianduja, you may need to do a bit of squishing to make sure the cookies stick together!
8. Place the dough balls on baking paper or silicone mats, making sure they have a little space to spread (about 5cm).
9. Bake for about 20 minutes or until they are lightly golden on the top.
10. Cool the cookies and consume at your leisure. If desired, sift some icing sugar on top for that extra touch of sweetness.