First blend the macadamia nuts and the icing sugar into a fine powder. You can use any kind of nuts you like.
Then transfer the flour into a bowl and also add the salt, the powder we just made, the butter and the beaten egg. Now mix it well and then knead it into a soft even dough.
Cover the dough and let it set for at least 2 hours in your fridge.
After that dust some flour on your worktop and roll out the dough till it’s around 2 to 3 millimeters thin. If needed dust some more flour on the dough in between. Now cut it with a round cutter.
Place the dough circles on some tartelette molds and press the dough in the corners. I didn’t grease the molds, otherwise the dough will slight down while baking.
Use a pallet knife or the back of a knife to remove any excess dough. Also use a fork to make small holes at the bottom of the tartelette, this prevents the dough from raising up.
After that let them cool down in your freezer for 20 minutes and then bake them at 170 °C for around 15 minutes.
