Chocolate Macadamia Shortbread
Prep time
Cook time
Total time
A crunchy buttery biscuit - perfect with a cuppa. Gluten, Cane Sugar and Fructose Free they are ideal for a treat every now and then or on a special occasion - like Easter.
Recipe type: Biscuit
Serves: 24
  • 2½ cups Blanched Almond Flour
  • ¼ tsp sea salt
  • ¼ tsp baking soda
  • 1 cup Macadamias or other sweet nuts like Pecans toasted and chopped
  • 5 tablespoons Xylitol
  • ½ cup butter or coconut oil, melted
  • 1 tablespoon Vanilla extract
  1. Grease and line a cookie tray.
  2. Preheat oven to 175 degrees C (350 degrees F).
  3. In a large bowl combine almond flour, salt, baking soda and macadamias.
  4. In a smaller bowl, beat butter or coconut oil with Xylitol and vanilla.
  5. Add the flour ingredients to the butter mixture and stir to combine.
  6. Place dough on to a large piece of cling wrap and form a large log approximately 6.5 cms (2½ inches) in diameter.
  7. Place in freezer for 1 hour, or until firm, unwrap and cut into slices about .5 to 1 cm thick.
  8. Place the slices on the cookie tray.
  9. Bake for approximately 10-15 minutes or until golden depending on your oven.
  10. Cool and Serve.
  11. Optional: Melt 1 cup of dark chocolate 70 - 80% with 1 tablespoon of coconut oil in a double boiler or small bowl over a saucepan of boiling water.
  12. If you would prefer to use cocoa or raw cacao powder, simply melt 3-4 tablespoons of coconut oil with about 6 tablespoons of cocoa or raw cacao in a double boiler. Leave to cool. When the cocoa mix has set a little it is ready to dribble over the cookies.
  13. Eat and be merry!
Recipe by Coconut Oil Post at