Marcona Almond Blondies

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Jose Garces swaps out the usual walnuts in these blondies for Spain's salted, olive oil-toasted marcona almonds. Slideshow:  More Sweet and Salty Desserts 

By Jose Garces
February 2014

Gallery

Credit: © Christina Holmes

Recipe Summary test

active:
50 mins
total:
2 hrs
Yield:
20
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Ingredients

Directions

  • Preheat the oven to 325º. Lightly brush a 9-by-13-inch metal baking pan with butter.

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  • In a medium saucepan, cook the 2 1/2 sticks of butter over moderate heat until golden brown, 5 minutes. Transfer to a large bowl and let cool to room temperature, 30 minutes.

  • Add the sugar, eggs, almond butter, vanilla, salt and cinnamon to the butter and whisk until smooth. Stir in the flour, then fold in 1 1/2 cups of the almonds and 1 1/2 cups of the chocolate chips. Scrape the batter into the prepared pan and spread it evenly with an offset or a nonstick spatula. Scatter the remaining 1/2 cup of almonds and 1/4 cup of chocolate chips over the top. Bake for about 1 hour, until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let the blondies cool completely before cutting.

Make Ahead

The blondies can be kept in an airtight container for up to 3 days or wrapped in foil and frozen for up to 3 months.

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