Berlin Blonde Food
BERLIN BLONDE
Make and share this Berlin Blonde recipe from Food.com.
Provided by Boomette
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients in a shaker.
- Shake with ice, then strain in an iced cocktail glass.
- Sprinkle with a little bit of cinnamon and garnish with a marasquin cherry.
Nutrition Facts : Calories 167, Fat 11, SaturatedFat 6.9, Cholesterol 40.8, Sodium 11.6, Carbohydrate 0.8, Protein 0.6
"BROWN ON BLONDE" BLONDIES
Steps:
- Crank the oven to 350ºF. Coat the insides of an 8-inch square baking pan with non-stick cooking spray and line with a sling of parchment paper.
- Melt the butter in an 8-inch sauté pan over medium heat. When it's done bubbling, add the walnuts and pecans and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.
- Meanwhile whisk together the flour, baking powder, and salt in a small bowl.
- Place a fine-mesh strainer over a large heatproof bowl and strain the butter away from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.
- While you're waiting, beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to the prepared pan. The batter will be thick, so I suggest a rubber or silicone spatula.
- Bake for 30 to 35 minutes, until the edges are deeply brown and the top is dry and cracked. Remove from the pan and cool on a rack for about 30 minutes. Slice into squares and devour with plenty of frosty almond milk.
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