White chocolate cookies and Macadamia nuts
(about 18-20 biscuits)
1 ½ cup (180 gr.) soft wheat flour type “0”
4.58 ounces (130 gr.) white chocolate
½ cup (115 gr.) softened, cubed unsalted butter
2 tablespoons (30 gr.) Macadamia nuts
less then ½ cup (80 gr.) granulated sugar
1 whole egg
½ teaspoon natural vanilla extract
1 generous pinch of salt
¼ teaspoon baking soda
With a hand mixer beat together the butter and sugar until light and fluffy. Add vanilla extract and the egg. In a mixing bowl, sift together the flour, baking soda, salt and add to the butter mixture.
Then add chopped white chocolate and slivers Macadamia and mix until just well mixed. Press plastic wrap against dough and refrigerate for 4 hours. When ready to bake, preheat oven to 350° F (180°). Line a baking sheet with parchment paper, slice the log of dough into 0.19 inch (5 mm.) rounds, put the cookies on the baking sheets, keeping a distance between them, and cake for about 12 – 15 minutes, (depending on the size) until they are lightly golden. It is best not to put on the baking sheet more than 8 slices at a time, so while you bake the cookies, keep the remaining dough in refrigerator.