Nuts About New Zealand

Chunky Pear and Macadamia Nut Fingers

INGREDIENTS

BASE
3/4 cup flour
25g butter chopped
1 1/2 Tbsp ground almonds (can use Macadamia Mash)
1 1/2 Tbsp icing sugar
1 egg yolk
1/4 tsp vanilla essence

TOPPING
3/4 cup Macadamia nuts roughly chopped
1 cup lightly packed soft brown sugar
150g chopped butter
1 tsp vanilla essence
100g chopped dried pears
1/3 cup choc bits

DIRECTIONS

BASE
Put the flour, butter, ground almonds and icing sugar in a food processor and, using the pulse action process until crumbly. Add the egg yolk, vanilla and enough cold water to make the dough just come together. Turn out, gather into a ball and wrap in plastic wrap. Chill for 30 mins. Preheat the oven to 180*C. Line the base and sides of 20cm square baking tin with non stick baking paper. Roll out the pastry to fit the base of the tin. Bake for 15mins or until lightly browned. Leave to cool.

TOPPING
Spread the Macadamias on a baking tray and roast for 7 minutes or until golden brown. (or buy Roasted Macadamias) Put the sugar and butter in a pan and stir over low heat until the butter melts and the sugar dissolves. Bring to the boil, reduce the hear and simmer for 1 min stirring. Remove from heat and add the vanilla, pears, choc bits and Macadamias. Spread the mixture over the pastry and bake for 30mins or until bubbling all over. Leave to cool completely, before cutting into fingers to serve.