Apricot Almond Blondies Recipes

APRICOT BLONDIES

Steps:

• 1. Preheat oven to 325 degrees. Prep 8x8-inch square baking pan, use a non-stick spray.
• 2. In a medium bowl, sift together flour, baking powder, baking soda, salt and pepper.
• 3. In a separate bowl, using an electric mixer, cream butter, brown sugar and vanilla extract until well blended.
• 4. Beat in egg until mixture is smooth. Add flour mixture in 3 increments until a dough forms.
• 5. Mix in apricots and macadamia nuts.
• 6. Place the dough into prepared pan and use spatula to even the dough out.
• 7. Bake for 45 minutes, until the top is golden brown and a toothpick comes out clean.
• 8. Remove from the oven onto a wire rack to cool completely. Slice into squares.

APRICOT ALMOND DREAM COOKIES

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with silpat mat or parchment paper.
• In the bowl of an electric mixer, cream the butter, light brown sugar and granulated sugar and beat on medium high speed 3-4 minutes until creamy. Add eggs, one at a time, and beat on medium speed after each addition. Add vanilla and almond extract and continue to beat an additional 1 minute.
• In a medium bowl, whisk together the flour, baking soda and oats. Slowly add to mixing bowl with speed on low until just combined. Add apricots, coconut and almonds and continue to mix on low to combine.
• Spoon by heaping teaspoons onto prepared cookie sheet and bake 10-12 minutes until golden on the outside and set in the middle when touched with fingertip. Remove and allow to cool 10 minutes on pan.
• To make drizzle, add white chocolate chips, cream cheese and heavy cream to a medium microwave-safe bowl and heat 1 minute on high. Whisk until smooth. If necessary, heat another 30 seconds and whisk until no lumps remain.
• Transfer cookies to a plate or cooling rack and drizzle with warm drizzle generously. Sprinkle tops with sliced almonds while before drizzle dries. Makes 36 cookies

APRICOT & PISTACHIO FRANGIPANE BLONDIES

Steps:

• Heat oven to 200C/180C fan/gas 6 and butter and line a rectangular baking tin, approx 20 x 25cm. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg and pistachios.
• In a bowl, stir together the muscovado sugar, fennel seeds and melted butter with a pinch of salt. Add the egg and stir vigorously, then tip in the flour and half the pistachios and fold until well combined and no streaks remain. Add the milk to loosen.
• Spoon two-thirds of the batter into the tin and smooth with the back of a metal spoon or spatula, then arrange the apricot halves on top and press into the batter. Dot the frangipane around the batter too, then top with the remaining spoonfuls of batter so that it's part covering the frangipane and apricots. Scatter over the rest of the pistachios. Bake for 25-30 mins until a skewer comes out with some crumbs that are a little moist, but not raw. Cool completely in the tin, then cut into 12 squares.

ALMOND BLONDIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, sugar and brown sugar for 3 minutes. Add butter and extracts; mix well. Combine the flour, baking powder and salt. Gradually add to the creamed mixture, beating just until blended. Fold in almonds., Pour into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. Cut into squares.