Macadamia Nut Shortbread Fingers

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This is a simple, yet delightful recipe for Macadamia Nut Shortbread Fingers. What makes this recipe truly effortless is its reliance on a FOOD PROCESSOR. No need for the traditional creaming of butter and sugar or rolling out dough—just a matter of dumping ingredients, processing, smoothing out, and baking! To elevate the shortbread’s decadence, a luscious drizzle of chocolate and a sprinkling of additional macadamia nuts complete this buttery and delightfully crumbly treat, truly divine in every bite!

shortbread fingers on a wire tray with chocolate drizzled over

Why you will love these macadamia nut shortbread fingers

Are you a fan of macadamia nuts? I certainly am! Their creamy, crunchy texture and delightful flavour make them a favourite. Beyond their deliciousness, they are also incredibly healthy. Packed with Omega 7 & 3, high in antioxidants, and beneficial for digestive health, macadamia nuts boast a variety of vitamins and minerals. With such a nutritional profile, there’s every reason to love them. Here are more compelling reasons why:

RECIPE IS SUPER QUICK
By using a food processor we cut down on time and makes it easy too
THEY ARE SHORT & BUTTERY
This is the goal for a good shortbread cookie.
ONE BATCH MAKES AT LEAST 2 DOZEN COOKIES
You can get 24-30 cookies out of this one batch, depending on how you slice them. That’s good lot of cookies.
THEY ARE DRIZZLED WITH RICH DARK CHOCOLATE
Dark chocolate is also healthy for you when eaten in small quantities. They cookie covers that but when combined the shortbread and macadamia nuts, WOWSERS!! Yum
PERFECT TO SERVE WITH TEA & COFFEE
These little shortbread fingers are the best when served with a steamy hot tea or coffee. Adds a nice little sweetness on the side. Nice for an after dinner treat as well.
THEY KEEP FOR UP TO 2 WEEKS
I doubt they will last that long, but if they do and you store them correctly, they can easily last up to 2 weeks. You can also freeze for longer storage

If you love shortbread, I really think you are gonna love these Macadamia Nut Shortbread Fingers!

How to make

These shortbread fingers become a quick and easy delight with the help of a food processor. Simply dump and process, then into the tin to bake. It’s that easy!

Add Ingredients – place all ingredients, except chocolate and reserved macadamia nuts into the bowl of food processor.
Process – process for about 20-30 seconds or until a crumbly mixture forms. To test if its ready, pick up a handful in your hands and squeeze it. It should hold its shape!
Place into tin – pour the shortbread mixture into a lined 20 x 30cm pan and spread out evenly.
Smooth – Using the back of a metal spoon, pat the mixture down firmly and smooth out as evenly as you can.
Prick – prick the shortbread all over with the tip of a fork
Bake – bake in a 150C (130C fan forced) oven for about 1 hour or until lightly golden around the edges.
Slice – remove from oven and immediately cut into 24 shortbread fingers. Allow cookies to cool in tin completely before removing. Meanwhile, finely chop the reserved macadamia nuts.
Drizzle – melt chocolate in 30 seconds bursts in the microwave stirring between each one until chocolate has fully melted. Spoon into a zip lock bag, seal, then carefully snip a tiny bit off one of the corners with scissors. Drizzle chocolate over biscuits as desired. Sprinkle with reserved macadamia nuts. Allow to set before serving!

second step by step shortbread. Pricking the dough, cutting the dough, baking the dough, drizzling the fingers with chocolate

❄️ Storage

ROOM TEMPERATURE:
Store biscuits in an airtight container or jar at room temperature for up to 1 week. (If they last that long). For longer storage, especially in warmer climates, refrigeration can extend freshness. Store in an airtight container in the refrigerator for up to 2 weeks.

FREEZE:
The biscuits can be frozen if desired. Place into zip-lock bags or an airtight container, label, date and freeze for up to 3 months. Thaw at room temperature before consuming. Its worthwhile to place some baking paper between layers to stop the biscuits from sticking together.

shortbread fingers stacked up on baking paper

FAQ’S

Why are they called “Shortbread”

Shortbread gets it name because of the ‘crumbly texture’. Butter has a high fat content which inhibits the formation of long protein (gluten) strands. In turn, you get a ‘short’ crumbly texture.

Can I use other chocolate?

Yes! You can choose from white, milk or dark. You can also use a combination of chocolate for a 2 tone look i.e white drizzles and dark chocolate drizzles to mix things up.

Can I omit the chocolate all together?

You sure can! The chocolate gives them a little extra richness but you can definitely leave it off.

Do the cookies need to be refrigerated once baked?

No. Once completely cooled, store the cookies in an airtight jar or container at room temperature for up to 2 weeks. Unless its really hot – we don’t want the chocolate to melt. Once stored in the fridge though, it’s best to leave them there.

Can I freeze the shortbread once baked?

You sure can. Allow to completely cool then place into zip-lock bags or an airtight container with baking paper between layers. Label, date and freeze for up to 3 months. Thaw on the bench top before serving.

Can I use other nuts?

Yes, definitely. You could try almonds, hazelnuts, pecans, walnuts or brazil nuts!