Shortbread with Macadamia nuts

with barley malt and pink pepper


Truly scented these shortbread! This recipe combines the excellent properties of honey and nuts and the “hotness” of pink pepper, without giving up the goodies. With ingredients that might seem distant from each other, you get a mix of flavors that, unexpectedly, go well together.

Suitable for those who can not consume milk and dairy products and eggs and also vegans, but these biscuits will be irresistible for everybody 😉 This is the first vegan recipe that I present. This lifestyle is based on important ideas: I have summarized these principles here and click on the link below to get more info, recipes and explanations by competent people!


Preparation: 20 minutes + 30 minutes in the refrigerator – Cooking time: 20 minutes – Difficulty: medium

Ingredients (for about 24 cookies ) :

  •     150g flour 00
  •     50g potato starch
  •     100g macadamia nuts, chopped
  •     140g brown sugar
  •     20g malted barley
  •     110g extra virgin olive oil
  •     2g salt
  •     10g baking powder
  •     half a teaspoon of red pepper, chopped
  •     2 tablespoons of tapioca dissolved in 3 tablespoons of water
  •     (replaced tapioca with 2 eggs for the version dairy free, but not vegan)
  •     30g extra dark chocolate


In a bowl, combine all the “dry” ingredients: flour, starch, sugar, salt and yeast (photo 1) . Then add the chopped nuts and red pepper finely chopped.



Then add the ” wet ” ingredients. Form a fountain and pour the oil emulsified with tapioca dissolved in water and malted barley. Stir vigorously, starting from the center and form a ball (photo 2). Let stand in refrigerator for at least 30 minutes.



After the time in the refrigerator, roll out the dough to about 6-7 mm thick and cut out biscuits. Place them on a baking sheet and put them back in the refrigerator, in the meantime, preheat the oven to 170 ° C.

Bake the biscuits for about 15 minutes, do not worry if they are soft as soon as you take out from the oven, because they compact during the cooling. If you cook them too much you risk making them too hard.

Melt the chocolate in a double boiler and decorate your cookies as you prefer (photo 3) .



You can then enjoy them natural, sprinkled with pink pepper berries…


or decorated with chocolate, for a version even more delicious!


Tips: Macadamia nuts can be found in supermarkets without any problems, but if you prefer walnuts use them without problems. Don’t worry if the dough is too crumbly while you have to cut the biscuits…be careful and during cooking they will compact.

Nutritional Tips: So, there are 2 interesting ingredients in this recipe, we have not met in the pages of the blog yet: pink pepper and macadamia nuts. I decided, however, to learn more about the pink pepper, maybe an unusual ingredient, but also flair.

The pink pepper is also known as fake Peruvian pepper, pink berries come from the fruit of a South American shrub, Scinus Terebinthifolius, which doesn’t belong to the pepper family. The fruits contain resin, tannin, glucose, and an aromatic essence and have diuretic, stomatal, tonic properties, useful in bronchitis and urinary infections. The gum-resins contained in fruits have also a purgative activity. (

Its grains contain piperine, a substance that gives its classic spicy taste (this is because it is improperly called pepper), essential oils, resinous substances, important minerals (calcium, phosphorus and potassium).

See you soon … 🙂



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