Ingredients
4 c. Flour
1 tbsp. Baking Powder
3/4 c. Margarine
1 3/2 c. Sugar
1 tbsp. Almond Extract
1 tbsp. Vanilla Extract
4 eggs, 1 at a time
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Mix flour and baking powder together, set aside. Beat sugar and margarine until fluffy add to baking powder, flour mixture. Add one egg at a time in. Add extracts. Mix well. With a large spoon, stir in one can macadamia nuts. Form batter into 2 inch loaves around 1-2 inch x 3 inch width x 15 inch length each on a cookie sheet. Bake at 325° for 30 minutes or until golden. Remove trays and cool for 10-15 minutes and reduce oven to 250°. Slice loaves into 1/2 inch slices. Place them standing up on tray and return to oven for 30-40 minutes. Turn off oven and let them sit there for 1 hour or two, so they are crunchy with no chewy ness. Store in airtight container.