Pistachio Blondies with Saffron FrostingCourse: DessertsCuisine: AmericanDifficulty: Easy
I subscribe to the New York Times Food Section as I feel it has wonderful recipes and is a great resource. I have had this recipe in my pile of recipes to make for ages and finally on an awful rainy, cold day I decided to make it. These were the best blondies I have ever eaten and my family agreed. My son who is my taste tester as he has a very good palate tried one with and one without the frosting and enjoyed both. He loved the flavors and begged for me to make more as he gobbled them up. I tried them and enjoy them but the frosting I find is a bit to sweet but I love the saffron flavor. I will use the frosting for other baked good. These really shine without the frosting but next time I may not add as much sugar and maybe thin it out with some more milk. I feel a glaze might be better. However you choose to make these, they really are marvelous.
3/4 cup raw, unsalted pistachios
1 cup flour
3/4 teaspoon Kosher salt
3/4 teaspoon baking powder
1/2 teaspoon ground cardamon
3/4 cup butter, melted and cooled
1 1/4 cups dark brown sugar, firmly packed
2 large eggs, at room temperature
1/2 cup white chocolate chips
- Saffron Frosting
1/2 teaspoon saffron threads
1 1/2 Tablespoons whole milk
6 oz cream cheese, softened
1/3 cup butter, softened
2/3 cup powdered sugar
Pinch of Kosher salt
- Preheat oven to 350. Line a 9x9x2 pan with parchment paper going both directions and with an overhang on each side, so to be able to remove the blondies from the pan. Make sure to spray the parchment paper with baking spray.
- In a food processor, pulse the pistachios until the nuts are finely ground but making sure to not turn into a paste. Add the flour, salt, baking powder, and cardamon and pulse to combine.
- In a lg bowl, whisk together the brown sugar and melted butter until shiny and smooth. Whisk it well as it may separate but will combine nicely, whisking well. Add the eggs until incorporated. Add the pistachio mixture and mix with a silicone spatula to combine. Gently stir in the white chocolate chips. Pour the batter into pan and smooth top.
- Bake until sides are brown and and pull away from pan, and middle is slightly paler in color, about 25-27 minutes. A toothpick stuck in the middle will come out with some loose crumbs. Cool completely.
- While bars cool, finely grind the saffron in a mortar using a pestle or use your fingers and rub between your fingers. Place in a small microwavable dish and add the milk, warm gently in 20 second bursts. You want it warm but not not or bubbling. Place saffron mixture in refrigerator to cool.
- In a bowl, using an electric hand mixer, beat cream cheese and butter until combined. Add the powdered sugar and salt and beat until frosting is smooth and combined. Beat in cooled saffron mixture until combined. The frosting should have a yellow hue.
- Once the bars have cooled completely, scrape frosting over top and using a spatula or a frosting knife, make sure to frost blondies evenly and smoothly. Garnish with more pistachios. Refrigerate at least 2 hours before eating. These bars with keep up to 5 days in an air tight container in the refrigerator or freeze up to a month.