Macadamia Lemon Slices

get
300 g light wholemeal flour
2 tbsp agave nectar
1 egg
140 g butter

300 g macadamias
5 tbsp agave nectar
4 Meyer lemons

do
Add agave nectar then the egg in the middle of the flour in a large bowl. Mix with a wooden spoon into a paste and then into the flour. Add butter in flakes. Knead to a pastry. If it is sticky add more flour. If it is too dry, add more agave nectar. Cool for 15 minutes covered with a linen cloth (tea towel).

Medium grate the macadamia nuts with a hand grater.
Coarsely grate the lemon peel into the macadamia meal. Add the agave nectar. Add the juice of 3 lemons or as much as necessary to make a wet, sticky paste and mix well.
Preheat the oven to 190°c. Butter a baking tray. Roll out half of the pastry on a linen tea towel. Turn it over from time to time and use the tea towel to fold over and straighten the the edges. Roll out a thin pastry the size of your baking tray and place it on the tray using the tea towel. Adjust the edges. Spread the macadamia paste on the pastry, right to the edges. Roll out the other piece of pastry to the size of the baking tray. Use the tea towel to lift it onto the top so it fits exactly. Use the flat edge of a knife to press the macadamia paste inside the pastry, straightening and closing the edges as much as possible.

Bake for about 25 minutes on the second shelf from the bottom until light brown.
Cool in the turned-off oven with the door open.
When cool, or before serving, cut off edges for private use. Cut into slices about 2 x 6 cm for public presentation. Alternatively leave it as one piece and cut off slices as required when required.
This is a variation on an earlier lemon slices recipe using almonds, honey and icing.