PEAR AND PISTACHIO BLONDIES
These familiar bar cookies are made merrier with the spice of candied ginger, the sweetness of dried pear, and the crunch of pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter a 9-inch springform pan or a round cake pan. Line with parchment paper, allowing 2 inches to hang over sides. Butter parchment; set aside.
- 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. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low; mix in flour mixture until combined. Mix in pears, pistachios, and candied ginger.
- Pour batter into prepared pan; smooth top. Bake, rotating pan halfway through, until a cake tester inserted into center comes out clean, about 50 minutes. Let cool on a wire rack 15 minutes. Lift blondie out of pan; transfer to a wire rack. Let cool completely; cut into wedges.
PEAR, PISTACHIO, AND GINGER BLONDIES
Dried pears, pistachios, and candied ginger spice up traditional blondies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 4
Steps:
- Follow the recipe for Butterscotch Blondies, buttering a 9-inch springform pan in step 1. Proceed with recipe.
- At the end of step 3, mix dried pear, the pistachios, and candied ginger into batter. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 33 to 35 minutes.
PEAR, PISTACHIO & GINGER BLONDIES
Steps:
- Preheat oven to 325 Butter 9-inch springform pan lined with parchment paper, allow 2 inches to over hang. Butter parchment. Sift flour, baking powder & salt. Cream butter and sugar until pale and fluffy (3 minutes). Add eggs and vanilla, mix until combined. Reduce speed add flour mixture until combined. Mix in pears, pistachios and ginger. Pour batter into prepared pan, smooth top. Bake, rotating pan halfway through until cake tester inserted, comes out clean. Bake 50 minutes. Let cool on wire rack, 15 minutes. Lift out of pan onto wire rack, cool completely. Cut into edges, store room temperature, up to 3 days.
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