Pistachio-Orange Blondies
 
Yield: 24 blondies • Preparation: 25 minutes • Bake: 20 minutes
Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons fresh orange zest
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • ½ cup salted butter, softened
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 2½ teaspoons vanilla extract
  • ¾ cup finely chopped roasted, salted pistachios, divided
  • 1 teaspoon turbinado sugar
Instructions
  1. Preheat oven to 350°.
  2. Line a 13-x-9-inch baking pan with aluminum foil, letting foil hang over edges of pan (to create handles). Spray with nonstick cooking spray. Set aside.
  3. In a medium bowl, combine flour, orange zest, baking powder, salt, and cardamom, whisking well. Set aside.
  4. In a large bowl, combine butter and brown sugar. Beat at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract, beating to combine. Add ½ cup pistachios, stirring to blend. Spread batter into prepared pan, smoothing with an offset spatula to create a level surface. Sprinkle evenly with remaining ¼ cup pistachios and turbinado sugar.
  5. Bake until edges are golden brown and a wooden pick inserted in the center comes out clean, approximately 20 minutes. (Do not overbake, or blondie will become hard.)
  6. Let cool in pan for 10 minutes. Using foil handles, remove blondie from pan, and let cool completely on a wire rack. Remove blondie from foil. Trim and discard edges of blondie. Cut into 24 pieces.
Notes
Make-Ahead Tip: These blondies can be baked a week in advance and frozen in an airtight container.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/pistachio-orange-blondies-recipe/