ALMOND BLONDIES
These make a nice change from the typical chocolate brownie. When I bake up a batch, they disappear quickly at my house. -Cindy Pruitt, Grove, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 88mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY ALMOND COOKIES RECIPE BY TASTY
Here's what you need: ground flaxseed, water, coconut oil, sugar, brown sugar, almond extract, all-purpose flour, baking powder, baking soda, rolled oats, dried cranberries, sliced almonds
Provided by Rachel Gaewski
Categories Desserts
Yield 13 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
- In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
- Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
- Fold in the oats, cranberries, and sliced almonds until incorporated.
- Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
- Bake for 20-22 minutes, until lightly golden around the edges.
- Enjoy!
Nutrition Facts : Calories 216 calories, Carbohydrate 26 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, Sugar 12 grams
CRANBERRY-LEMON BLONDIES
This soft blonde brownies recipe is buttery, sweet, and tart all in one. The addition of dried cranberries and white chocolate chips makes these lemon blondies ideal for the fall and winter holidays.
Provided by fabeveryday
Categories Blondies
Time 40m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper and spray with nonstick cooking spray.
- Combine flour, sugar, baking powder, and salt together in a large bowl. Mix together butter, eggs, lemon juice, lemon zest, almond extract, and vanilla extract in another bowl until well combined. Add wet ingredients to the bowl with the dry ingredients and stir until well mixed. Mix in 1/2 cup of the cranberries and white chocolate chips.
- Spread batter into the prepared baking dish. Sprinkle remaining 1/4 cup of cranberries evenly over the top.
- Bake in the preheated oven until the edges are golden and the center is set, 20 to 25 minutes.
- Remove blondies from the oven to cool on a wire rack completely before slicing and serving.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 21.8 g, Cholesterol 36.6 mg, Fat 9.5 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5.8 g, Sodium 100.2 mg, Sugar 13 g
WHITE CHIP CRANBERRY BLONDIES
We created these delicious blondies to satisfy any health-conscious cook. Applesauce moistens the batter, while dried cranberries, white chips and heart-healthy pecans flavor each bite. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 bars.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the eggs, oil, applesauce and vanilla. Combine the flour, brown sugar, baking powder and salt; stir into egg mixture until blended. Stir in 1/2 cup cranberries (batter will be thick)., Spread into a 13x9-in. baking pan coated with cooking spray. Top with chips, pecans and remaining cranberries; gently press toppings down. , Bake at 350° until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 154 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY ALMOND BLONDIES
Cranberries, Almonds, in Blondies - Oh My! Be sure to toast the almonds before you put them in for a nice nutty flavor. The ones you scatter on top make this dessert over the top beautiful. Trust the process, this batter is very thick. I use my Kitchen-aid mixer to do the heavy work for me.
Provided by LilPinkieJ
Categories Bar Cookie
Time 1h10m
Yield 16 small squares, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
- Put butter and sugar in the bowl of an electric mixer; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla, and almond extracts; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
- Pour oh-so-thick batter into prepared pan; spread with a rubber spatula. Scatter cranberries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners' sugar before cutting into squares.
Nutrition Facts : Calories 403.9, Fat 20.3, SaturatedFat 9.1, Cholesterol 87.2, Sodium 294.2, Carbohydrate 50, Fiber 2.3, Sugar 27.6, Protein 6.9
RASPBERRY-ALMOND BLONDIES
This a very tasty and delicious dessert that I found at Martha Stewart - You can store these in an airtight container at room temperature for up to three days.
Provided by Chef mariajane
Categories Bar Cookie
Time 1h
Yield 9 large squares
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2-inches to hang over sides. Butter lining (excluding overhang); set side.
- Whisk together flour, baking powder and salt in a medium bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until comined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
- Pour batter into prepared pan; spread with a rubber spatula. Scatter berries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55-60 minutes. Dust with confectioners sugar before cutting into squares.
Nutrition Facts : Calories 373.3, Fat 18.2, SaturatedFat 8.1, Cholesterol 77.5, Sodium 261.7, Carbohydrate 47.9, Fiber 4.1, Sugar 25.8, Protein 6.5
CRANBERRY BLONDIES
Blondies were my favorite cookie bar as a child. My grandmother made them the best! Here is a modified version of her recipe, which I adapted to use up some of the mega-bag of fresh cranberries that I bought at Costco. I think she would have liked these.
Provided by Susiecat too
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Spray 9 x 13 pan with nonstick spray, and preheat oven to 375°F.
- Cream butter and add brown sugar gradually.
- Add eggs one at a time, beating constantly.
- Add vanilla, mix well.
- Sift together flour, oats, baking powder and salt.
- Add a little at a time to the wet mixture.
- Mix in chips, coconut, nuts and cranberries.
- Press into prepared pan and bake for 40-45 minutes.
- Cool before cutting.
Nutrition Facts : Calories 281.1, Fat 16.4, SaturatedFat 7.8, Cholesterol 40, Sodium 141.4, Carbohydrate 33.7, Fiber 2.7, Sugar 24.4, Protein 3.3
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Ratings 3Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Prepare your flax egg by combining your ground flaxseed with 3 tablespoons of water. Allow sitting for 10 minutes, until a gel is formed.
- In a large mixing bowl, combine your dry ingredients and mix well. In a separate small bowl, combine your flax egg (or egg) almond butter, milk of choice, and vanilla extract and mix very well.
- Combine your wet mixture into the dry mixture and mix well, until fully combined. Fold through your cranberries and chocolate chips, reserving a few to top the blondies with.
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