Pineapple And Macadamia Shortbread Recipes

PINEAPPLE AND MACADAMIA SHORTBREAD

Steps:

• preheat oven to 325.
• combine flour and sugar.
• cut in butter until mixture resembles fine crumbs and starts to cling.
• stir in nuts and pineapple.
• form into ball, knead until smooth.
• on a lightly floured surface roll dough 1/4 inch thick.
• using a 2 inch cookie cutter cut into shapes.
• reroll scrapes only twice.
• place 1 inch apart on ungreased cookie sheet.
• bake 15-20 minutes.
• transfer to wire rack.

BROILED PINEAPPLE WITH MACADAMIA CRUNCH

Steps:

• Preheat the broiler to very hot.
• Cut off the top of the pineapple. Cut a slice off the bottom to stabilize the pineapple, then peel from top to bottom with a sharp knife. Cut out any "eyes" in the fruit. Cut into 1/2 -inch-thick slices. Using a small cookie or biscuit cutter, cut the core out of each slice. Divide the slices on ovenproof plates. Chill until ready to serve. In a small bowl, toss together the macadamia nuts, sugar, butter and salt. Spoon over the pineapple slices. Broil (not too close to the heat) until the topping is caramelized and bubbly, about 2 to 4 minutes. Serve hot.

PINEAPPLE MACADAMIA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan and line with wax paper.
• In a large bowl, combine sugar, eggs, vegetable oil, pineapple juice and pineapple; mix well. In a separate bowl, sift together baking powder and flour. Stir flour mixture into pineapple mixture. Fold in macadamia nuts. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.

PINEAPPLE & MACADAMIA NUT CAKE

Steps:

• Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.

PINEAPPLE SHORTBREAD

Steps:

• Preheat the oven to 300. Cream the butter and sugar together until light and airy, about 3 minutes.
• Add the flour gradually, stirring until well blended.
• Spread the dough evenly on an ungreased cookie sheet. Bake for 33-39 minutes, or until golden brown. Be careful not to scorch the edges.
• Remove the cookie sheet from the oven, set it on a wire rack, and allow it to cool slightly.
• When the shortbread is cool enough to handle, but still malleable, spread it with pineapple preserves.
• Slice it lengthwise into 6 strips, and then cross-wise into 9 strips to form 1-inch squares.

MACADAMIA SHORTBREAD

Steps:

• Put the macadamia nuts and sugar in a food processor and pulse until they reach the texture of fine crumbs.
• Then add the vanilla extract and butter, and pulse again until smooth.
• Add 4.4 ounces of the flour, and pulse until just combined.
• Remove and knead in as much of the remaining flour as you need to create a smooth dough.
• Roll the dough in plastic wrap, to form a log approximately 20cm in length, then refrigerate for half an hour.
• Preheat the oven to 350 degrees.
• Take the dough log from the fridge, cut into 0.5cm-thick slices.
• Push a few extra macadamia pieces into each biscuit, then remove the plastic wrap.
• Place on a baking sheet and bake on the middle shelf of the oven for eight to nine minutes, until just set.
• Cool the biscuits on a tray, then transfer them to a wire rack.
• Store in an airtight container.