This recipe is a macadamia version of a traditional Middle Eastern cookie called Nan-e gerdui. Macadamias add a velvety richness, while their natural oils work their magic to create the perfect chewy cookie that’s also gluten and dairy free.
Ingredients
- 1 1/4 cups macadamias
- 8-10 whole macadamias chopped for decoration
- 4 egg yolks
- 150 g caster sugar
- 1/2 tsp ground cardamom
- 1 tbsp rose water
Instructions
- Preheat the oven to 180°C. Line a large baking tray with baking paper.
- Place the macadamias in the bowl of a food processor and process to coarse crumbs. Pulse the machine to get the nuts as fine as possible without creating a paste. Place in a bowl with 3 of the egg yolks, caster sugar, cardamom and rosewater and stir thoroughly to combine.
- Roll teaspoonfuls of mixture into small balls and place on the prepared tray, 4cm apart. Repeat with remaining mixture.
- Whisk the remaining egg yolk with 1 tablespoon of water and brush each cookie with a little of this mixture. Place a whole macadamia in the middle of each cookie and bake for 15 minutes, until golden.
- Remove from the oven and allow to cool on the tray for 10-15 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
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