Ingredients
- For that Cookies:
- 6 ounces macadamia nuts
- 3/4 pound (3 sticks) unsalted butter, at 70 degrees
- 1 cup plus two tablespoons granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla flavoring
- 2 cups plus two tablespoons bleached all-purpose flour
- 3/4 teaspoon salt
- For that Frozen Treats:
- 4 cups half-and-half
- two tablespoons ground wattleseed
- 1 teaspoon vanilla flavoring
- 1 teaspoon wattleseed extract
- 1 cup sugar
- Pinch salt
- 5 egg yolks
Directions
Preheat the oven to 400 levels F.
For that cookies: Put the nuts on the small baking sheet and put within the oven. Roast until golden, about four to six minutes. Remove in the oven and awesome. Utilizing a small mixer. grind the nuts. Cream the butter and sugar within the bowl of the electric mixer full of a paddle on medium speed, scraping lower the edges from the bowl as necessary. Cream the mix until it's smooth and fluffy. Add some egg yolks 1 at any given time, mixing among each addition. Scrape lower the edges from the bowl. Beat for one minute and add some vanilla. Combine the flour, ground nuts and salt inside a medium-size mixing bowl and blend well. Increase the butter mixture and blend on low speed until it's fully incorporated. Boost the speed to medium and blend before the batter is thick and creamy, a couple of minutes. Scrape lower the edges from the bowl and paddle. Generously dust a sizable sheet of parchment or waxed paper with flour. Spoon the dough lower the middle of the paper, fold the paper tightly within the dough, and roll right into a cylinder about 3 inches across and 12 to 14 inches lengthy. Refrigerate for 8 hrs.
Lessen the heat from the oven to 350 levels F.
Line a baking sheet with parchment or waxed paper. Take away the dough in the refrigerator and peel away the paper. Utilizing a sharp knife, cut the dough crosswise into 1/2-inch thick slices. Put them around the baking sheet a couple of inches apart. Bake until gently golden, about twenty minutes. Take away the cookies in the oven and let awesome completely within the pan. Take away the cookies in the pan utilizing a spatula or thin knife. Do this again until all the dough can be used.
Yield: 2 1/2 dozen
For that frozen treats:
Inside a nonreactive saucepan, combine the half-and-half, powdered wattleseed, vanilla, wattleseed extract, sugar, and salt, over medium heat. Bring the cream towards the boiling point and scald it. Remove in the heat. Beat the egg yolks inside a bowl. Add some cream mixture, about 1/4 cup at any given time, towards the beaten eggs. whisking among each addition, until all can be used. Pour the mix right into a saucepan. and prepare, stirring, over medium heat, for two to three minutes, or before the mixture becomes thick enough to coat the rear of a spoon. Strain the mix via a capable sieve. Pour the filling in to the frozen treats machine and stick to the manufacturer?s instructions for churning time.
Yield: about 1/2 gallon
Spoon the frozen treats into serving dishes and serve using the cookies.
