Macadamia coins

Ingredients for 1 servings:

• 125 g margarine, soft
• 75 g sugar
• 2 vanilla pods
• 2 egg yolks, size M
• 1 pinch of salt
• 150 g macadamia nuts, roasted, lightly salted
• 175 g flour, white
• 1 pinch of baking powder
• 2 bags of vanilla sugar, for dusting
• 100 g icing sugar, for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

For 25 cookies

Using a food processor/mixer, combine the soft margarine with half the sugar and the seeds of the two vanilla pods until smooth. Beat the two egg yolks with the remaining sugar in a bowl until frothy, then add to the margarine mixture and mix. Grind the nuts and add them as well, stirring briefly. Be careful when grinding the nuts, as they are very fatty and will quickly turn to mush! Sift the flour and baking powder over the dough and knead everything into a dough. Form the dough into one or two logs (approx. 3 cm in diameter), wrap in plastic wrap, and refrigerate for at least an hour. The dough will be very fatty and will seem sticky, but don’t add any extra flour; work quickly while cold. Cut the logs into 1 cm thick slices, shape them into balls with the palm of your hand, and flatten them. They should be no more than 1 cm high. Place them on a baking sheet lined with baking paper and bake on the middle rack of a preheated oven at 175°C for about 8-10 minutes. The cookies will still be soft after baking; they should only have a light brown color, not brown! Mix the powdered sugar and vanilla sugar, add spoonfuls at a time to a fine sieve, and spread evenly over the still-hot cookies. Then place the cookies on a wire rack to cool. Tip: You can substitute butter for margarine, or vanilla pods and vanilla sugar for vanilla flavoring.