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Macadamia and Orange Shortbread Creams

Serves 10


  • Macadamia Shortbread:
  • 225g Australian Butter, chilled and chopped
  • 300g flour
  • 100g castor sugar
  • 75g toasted and ground macadamia nuts
  • Orange Mascarpone Cream
  • 500g Australian Mascarpone Cheese
  • 120g castor sugar
  • 50ml Cointreau or Grand Marnier
  • Orange Curd:
  • 2 x 55g eggs
  • 75g castor sugar
  • zest of 1 orange
  • 40ml orange juice
  • 50g unsalted Australian Butter, chopped
  • icing sugar, for dusting
  • glace orange shreds, for garnish
Download Recipe (PDF)


  1. Macadamia Shortbread:
  2. Place all ingredients in a food processor and blend until ingredients are just combined. Gently knead to form a soft dough. Chill 1 hour. Roll out to 0.75cm thickness. Cut 20 x 7cm rounds. Cut out a 3cm heart from the centre of 10 of the rounds. Place well spaced on lined baking trays. Chill 30 minutes. Bake at 150°C for 25-30 minutes. Cool on rack. Keep in an airtight container.
  3. Orange Mascarpone Cream:
  4. Combine all ingredients together. Refrigerate until required
  5. Orange Curd:
  6. Combine all ingredients in double boiler and stir with a wooden spoon over gently simmering water for 20 minutes or until mixture thickens slightly and coats the back of the spoon. Chill several hours until thickened slightly. Refrigerate until required.
  7. For each serving
  8. Place one shortbread on a serving plate. Spread with approximately 50g Orange Mascarpone Cream. Top with 20ml Orange Curd, and a shortbread with heart cut out. Press down gently so centre oozes out. Dust with icing sugar and garnish with tiny dollops Orange Mascarpone Cream, Orange Curd and glace orange shreds.

Tips / Handy Hints

Moreish macadamia shortbreads, sandwiched with a luscious citrus mascarpone.


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