White Chocolate and Macadamia Nut Biscuits

    25 minutes

    This is a simple but delicious biscuit featuring my two favourite snack ingredients of white chocolate and macadamia nuts.

    752 people made this

    Serves: 48 

    • 250g butter, softened
    • 3/4 cup (125g) packed light brown sugar
    • 1/2 cup (125g) white sugar
    • 2 eggs
    • 1/2 teaspoon vanilla essence
    • 1/2 teaspoon almond essence
    • 2 1/2 cups (250g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 cup coarsely chopped macadamia nuts
    • 1 cup coarsely chopped white chocolate

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl cream together the butter, brown sugar and white sugar until smooth.
    3. Mix in the eggs one at a time then stir in the vanilla and almond essences.
    4. Combine the flour, bicarbonate of soda and salt; gradually stir into the creamed mixture.
    5. Mix in the macadamia nuts and white chocolate.
    6. Drop dough by teaspoonfuls onto ungreased baking trays.
    7. Bake for 10 minutes in the preheated oven or until golden brown.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (747)


    Sooo delicious! I followed the advice of other reviewers and used 1/2 butter and 1/2 shortening. They turned out perfectly! I also substituted the almond extract with vanilla extract since I didn't have any almond extract on hand. I baked the cookies for exactly 10 minutes and pulled them out of the oven when just some of the edges were golden brown. I will definitely make these again. Update: I made this recipe again with all butter, no shortening. The cookies spread quite a bit and weren't nearly as good as when I made them with 1/2 shortening and 1/2 butter.  -  16 Mar 2008  (Review from Allrecipes USA and Canada)


    So good! I read most of the reviews and was really confused as to what to expect. Half of them said the cookies came out really cakey and puffy, and the other half said they were too flat. I don't like either extremes and really wanted a cookie that was right in the middle. I got it! I followed the recipe in the basics (was going to use less flour as some of the reviews stated, but when I was adding it, they looked like they needed all 2 1/2 cups), except did 1 tsp vanilla instead of half almond, and added more macadamia nuts and white chocolate chips. Used real salted butter, and it wasn't extremely softened, which I think helped. Dropped by tablespoons instead of teaspoons because teaspoons always seem too small. Baked for 9 minutes and they came out just undercooked in the middle, which is exactly how I like them. They were perfect. Hope this helps!  -  24 Aug 2007  (Review from Allrecipes USA and Canada)


    The BEST. Better than any cookie I have made yet. Made the recipe as is. Which I suggest as butter adds alot to the richness of the cookie. No problem with spreading. Do not soften butter too much. I also returned my dough to the fridge to firm it up a bit after mixing.I also did not add any almond extract. Almond is a very strong flavor and macadamia nuts are expensive. I did not want to overpower their delicate flavor.A++++  -  12 May 2003  (Review from Allrecipes USA and Canada)