Cookie Recipes
Almond Blondies
Yield: 16 (2 inch square) bars
Ingredients
- 1/2 cup butter
- 1/4 cup almond butter*
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon almond extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup quick-cooking oats
- 1/2 cup + 1/4 cup sliced almonds, roasted, divided
- 1/2 cup finely diced dried California apricots
- 1/4 cup golden raisins
Instructions
- Heat oven to 350 degrees F. Line an 8 inch square baking pan with aluminum foil and grease with nonstick spray.
- Cream butter and almond butter until fluffy, using a mixer. Add brown sugar, egg and almond extract, and beat until light.
- Sift together flour, baking soda, baking powder, cinnamon and salt.
- Stir dry ingredients into butter mixture just until blended.
- Stir in quick-cooking oats, 1/2 cup almonds, apricots and raisins.
- Spoon batter into prepared pan and smooth with a table knife or small metal spatula.
- Sprinkle with remaining 1/4 cup almonds.
- Bake for 30 minutes to 35 minutes, or until firm and a wooden pick comes out nearly clean.
- Let cool to room temperature before lifting foil out of pan.
- Peel foil off blondies and cut into 16 squares.
Notes
* Almond butter may be found next to jams and jellies in some supermarkets.
Attribution
Recipe and photo used with permission from:
Almond Board of California