1. Cut butter into small pieces and soften at room temperature
2. Add icing sugar and beat with a whisk until slightly whitish
3. Cut the rock sugar orange in half and squeeze out half of the orange juice.
4. Pour the orange juice into the butter and beat evenly, then add an egg yolk and beat evenly
5. Peeled macadamia nuts
6. Chop the macadamia nuts slightly with a knife.
7. Pour the chopped nuts into the butter and mix well with a spatula
8. Sift in low-gluten flour
9. Use a spatula to cut and mix until there is no dry flour.
10. Take half of the dough and put it in a fresh-keeping bag.
11. Form it into a rectangular parallelepiped and place it in the freezer compartment of the refrigerator for about an hour.
12. Take out frozen dough
13. Use a knife to cut into biscuits about 0.5 cm thick
14. Arranged neatly on a baking sheet lined with greased paper
15. Put the baking tray into the middle of the oven, heat up and down at 180 degrees, and bake for about 12 minutes.
16. The biscuits are slightly soft when they are baked, and become brittle after they are completely cooled. Bake until the edges turn slightly golden and then come out of the oven.
17. Finished product. Seal and store after cooling.
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