CRANBERRY ALMOND BLONDIES
Cranberries, Almonds, in Blondies - Oh My! Be sure to toast the almonds before you put them in for a nice nutty flavor. The ones you scatter on top make this dessert over the top beautiful. Trust the process, this batter is very thick. I use my Kitchen-aid mixer to do the heavy work for me.
Provided by LilPinkieJ
Categories Bar Cookie
Time 1h10m
Yield 16 small squares, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
- Put butter and sugar in the bowl of an electric mixer; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla, and almond extracts; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
- Pour oh-so-thick batter into prepared pan; spread with a rubber spatula. Scatter cranberries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners' sugar before cutting into squares.
Nutrition Facts : Calories 403.9, Fat 20.3, SaturatedFat 9.1, Cholesterol 87.2, Sodium 294.2, Carbohydrate 50, Fiber 2.3, Sugar 27.6, Protein 6.9
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