Blondies with Salted Pistachios & Lemon
Courtesy of Sweet Paul Magazine
Yield
Serves 8–10
Ingredients
7.05 oz Salted butter
7.05 oz White chocolate, chopped (preferably Ivoire 35% from Valrhona)
3 eggs
6.1 oz Sugar
4.4 oz Flour
¼ teaspoon salt
3.5 oz Salted pistachios, roughly chopped
1 organic lemon zest
Instructions
Preheat oven to 356°F. Melt the butter in a casserole. Melt the white chocolate over a bain-marie. In a bowl, whisk together eggs, sugar, flour, and salt until light and fluffy. Fold the melted butter and chocolate into the batter. Add the pistachios and lemon zest, pour the blondie batter into a 9x9” baking tin, and bake the blondie cake for 30–35 minutes. Bake the blondies the day before serving to let the cake set and get the right consistency.
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
