Pistachio-Orange Blondies

No-Bake Lemon-Blueberry-Basil Tartlets
Pistachio-Orange Blondies (left), No-Bake Lemon-Blueberry-Basil Tartlets (right)

These delicious Pistachio-Orange Blondies can be made a day in advance and stored well in an airtight container at room temperature. Pictured with No-Bake Lemon-Blueberry-Basil Tartlets.

Pistachio-Orange Blondies
Yield: 24 blondies • Preparation: 25 minutes • Bake: 20 minutes
  • 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
  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.
Make-Ahead Tip: These blondies can be baked a week in advance and frozen in an airtight container.

 From TeaTime March/April 2010

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.