Best 5 Festive Almond Blondies Recipes

ALMOND BLONDIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, sugar and brown sugar for 3 minutes. Add butter and extracts; mix well. Combine the flour, baking powder and salt. Gradually add to the creamed mixture, beating just until blended. Fold in almonds., Pour into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. Cut into squares.

CHEWY ALMOND SQUARES (BLONDIES)

Steps:

• Preheat oven, prep pan, toast almonds: Preheat your oven to 350°F. Grease an 8x8-inch baking pan with butter. Toast blanched almonds if you have not already done so, and when cool, roughly chop them.
• Mix wet ingredients: In a mixing bowl, whisk together the melted butter and brown sugar until there are no more lumps of brown sugar. Whisk in the beaten egg and almond extract.
• Whisk dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and pinch of salt.
• Make batter: Add the dry mixture to the wet mixture and mix until smooth. Stir in the chopped almonds.

APRICOT ALMOND BLONDIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

CHICKPEA BLONDIES

Steps:

• Preheat the oven to 350 degrees F and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposing sides.
• Pat the chickpeas dry between a clean kitchen towel, then transfer to a food processor. Add the almond butter, maple syrup, vanilla extract, baking powder, baking soda, salt and reserved aquafaba (liquid from the canned chickpeas). Process until the mixture is very smooth, scraping down the sides with a rubber spatula as needed, about 2 minutes. Add the almond flour and pulse to combine. Carefully remove the food processor blade, then stir in the 1/2 cup chocolate chips with a rubber spatula until evenly incorporated.
• Transfer the batter to the prepared baking pan and smooth into an even layer. Sprinkle with the remaining 2 tablespoons chocolate chips. Bake until the edges are golden brown, the top is set and a toothpick inserted in the center comes out with just a few small crumbs, about 30 minutes. Let cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to transfer to the wire rack. Let cool completely, then slice into 16 squares. Serve immediately or store in an airtight container for up to 3 days.

RASPBERRY-ALMOND BLONDIES

Steps:

• Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, 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 fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; 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 batter into prepared pan; spread with a rubber spatula. Scatter berries 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.