Ingredients
1 cup unsalted roasted macadamias (see notes)
3/4 cup all-purpose flour
6 tablespoons firmly packed brown sugar
1/4 cup (1/8 lb.) butter or margarine, cut into chunks
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Domed stoneware baker traps steam for artisan crust at home
Cordierite pizza stone — absorbs moisture for crispy crust
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Domed stoneware baker traps steam for artisan crust at home
Cordierite pizza stone — absorbs moisture for crispy crust
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In a food processor, whirl macadamias until finely chopped. Pour into a bowl. In food processor, whirl flour, sugar, and butter until fine crumbs form. Add macadamias and whirl just until dough sticks together. (Or mince nuts with a sharp knife and put in a bowl with flour, sugar, and butter; rub with your fingers until mixture sticks together, then pat into a ball.) Press mixture evenly over bottom and about 1 1/4 inches up sides of a 9-inch cheesecake pan with a removable rim. Bake crust in a 350° oven until golden brown, 12 to 18 minutes. Set on a rack and cool at least 30 minutes.