· 1 cup(s) all-purpose flour
· 1/4 cup(s) granulated sugar
· 1/8 teaspoon(s) salt
· 6 tablespoon(s) cold butter or margarine
· 3 tablespoon(s) cold water
· 1 jar(s) (7-ounce) macadamia nuts
· 2/3 cup(s) packed light brown sugar
· 1 large egg
· 2 teaspoon(s) vanilla extract
Preheat oven to 425 degrees F. Grease 9" by 9" metal baking pan. Line pan with foil; grease foil.
Prepare Sweet Pastry Crust: In medium bowl, combine flour, sugar, and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle water, about 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. With lightly floured hand, press dough evenly into bottom of prepared pan. With fork, prick dough in 1-inch intervals to prevent puffing and shrinking during baking.
Bake crust 15 to 20 minutes, until golden (crust may crack slightly during baking). Cool completely in pan on wire rack. Reset oven temperature to 375 degrees F.
Prepare Macadamia Filling: Coarsely chop 1/2 cup macadamia nuts; reserve for topping. In food processor with knife blade attached, process remaining macadamia nuts with brown sugar until nuts are finely ground. Add egg and vanilla. Pulse until just combined.
With small spatula, spread macadamia filling evenly over cooled crust. Sprinkle reserved chopped macadamia nuts on top. Bake 20 minutes, or until filling is set. Cool completely in pan on wire rack.
When cool, lift foil with pastry out of pan and place on cutting board; peel foil away from sides. Cut into 4 strips, then cut each strip crosswise into 4 squares. Cut each square diagonally in half. Store at room temperature, well-wrapped, up to 3 days.