Blood Orange Curd Macadamia Nut Shortbread Cookies

The Black Cat Kitchen
by The Black Cat Kitchen
12 cookies
45 min

As you may have noticed, blood orange is my favorite citrus, and maybe my favorite fruits. I am constantly trying to find ways to integrate them into my meals and desserts during their short growth window. After the success of putting macadamia nuts in my key lime bar crust, I thought that they would be great in a buttery, crumbly, shortbread cookie as well. I wasn't wrong! The texture is so soft and buttery all at once. To top it off, there is a perfectly zingy and bright blood orange curd filling. If you have had lemon curd, it's the same but with blood orange instead. The best part of the curd is that you will have leftovers which would go great on ricotta pancakes with whipped cream, or drizzled over plain yogurt in the morning!

Blood Orange Curd Macadamia Nut Shortbread Cookies
Recipe details
  • 12  cookies
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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blood orange curd
  • 1/3 C sugar
  • 1/3 C fresh squeezed blood orange juice
  • 2 tsp blood orange zest
  • 2 large eggs, room temp
  • 1/4 C butter, room temp
shortbread cookies
  • 1/2 C unsalted butter, room temp
  • 1/3 C sugar
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 and 1/3 C AP flour
  • 1/2 tsp salt
  • 1/3 C macadamia nuts, finely chopped
blood orange curd
In a small saucepan, combine sugar, juice, zest, and eggs. Add butter and cook over low heat, stirring constantly with a whisk.
This will take about 5-10 minutes, but so important to not stop stirring!
You can strain the curd through a fine-mesh strainer if you don't want the zest, but I like it that way, so I don't do this step.
Pour the curd in a bowl and cover with plastic wrap touching the top so that a layer doesn't form.
You can set this aside now to work on the cookies. I recommend putting in the fridge once it cools a bit.
shortbread cookies
Preheat the oven to 350. Egg and butter should all be at room temp before starting.
Combine flour and salt in bowl and set aside. Finely chop macadamia nuts and set aside.
Blend sugar and butter on medium speed until light and fluffy about 3 minutes. Add egg yolk and vanilla and mix until well combined.
Carefully and slowly pour in and mix the dry ingredients until combined. Stop the mixer and fold in nuts with a spatula.
I like to roll balls about 1-1.5 Tbsp in size and then press down in the center. Place onto a prepared baking sheet with parchment paper.
Once cookies are placed, I freeze tray for about 30-35 minutes.
Bake the cookies for about 12-13 minutes. They won't get brown! Let them cool before adding the curd. I add about 1 tsp to the center of each cookie. I topped with some extra crushed macadamia nuts.
  • Again, you can use a different kind of citrus if blood orange isn't available to you!
  • The curd will last about a week or so in the fridge.
The Black Cat Kitchen
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