Pistachio Blondies with Saffron Frosting
Ingredients
1 1/4 cup (262 mL) pistachios, raw
or lightly salted
1 1/2 cup (375 mL) all-purpose or gluten-free flour
1 1/4 tsp (6 mL) kosher salt (or less
if using salted pistachios)
1 1/4 tsp (6 mL) baking powder
1/2 tsp (2.5 mL) cardamom
1 1/4 cup (262 mL) butter, melted and cooled
1 1/2 cup (375 mL) dark brown sugar
3 large eggs at room temperature
3/4 cup (200 mL) white chocolate mini chips
1/8 tsp (pinch) saffron
8 oz brick (250 mL) of cream cheese at room temperature
1/4 cup (60 mL) heavy cream
3 cups (750 mL) icing sugar
Directions
Heat oven to 350F/180C. Line a 9-by-13-inch glass dish with parchment so you can easily lift the blondies out after baking.
Grind saffron with a mortar and pestle. Pour heavy cream into the mortar and set aside. The time it takes you to prepare and bake the blondies is sufficient time for the saffron to bloom.
In a food processor, pulse the pistachios until they are finely ground, but don’t let them get pasty. Add flour, salt, baking powder, and cardamom and pulse to combine.
In a large mixing bowl, whisk melted butter and brown sugar until smooth and shiny. The butter will separate then blend in. Whisk in eggs until incorporated. Add the pistachio mixture and mix to combine. Gently stir in white chocolate mini chips until evenly distributed. Pour batter into the prepared baking dish and spread into an even layer.
Bake for 25 to 30 minutes (time may vary depending on your flour) until the sides are brown and pull away from the dish and the middle is slightly paler in color. A toothpick inserted into the centre should come out with a few crumbs attached. Cool completely in the dish on a rack.
For the frosting, blend confectioners’ sugar and cream cheese in a food processor until smooth. Add saffron-cream mixture and mix until well blended. Spread on cooled blondies.