Time for a Recipe: Pistachio Blondies with Saffron Frosting

Priya Krishna’s original recipe for Saffron Pistachio Blondies provided the basis for our less-sweet, gluten-free, and lactose-free version. We’ve been making these blondies for folks who visit the farm, and they are a huge hit. If you don’t care about gluten or lactose, of course, use conventional products. We also went for a slightly larger baking dish so that there’s a better blondie-to-frosting ratio because we all know the frosting is the best part.

INGREDIENTS

• 3/4 cup (112 grams) raw or lightly salted pistachios if you, like us, can’t find plain ones

• 1 cup (130 grams) all-purpose gluten-free flour

• 3/4 teaspoon coarse kosher salt (or less if using salted pistachios)

• 3/4 teaspoon baking powder

• 1/2 teaspoon cardamom

• 3/4 cup (173) grams butter, melted and cooled (we use Natrel lactose free)

• 1 cup (200 grams) dark brown sugar

• 2 large eggs at room temperature

• 1/2 cup (87 grams) white chocolate mini-chips

• 1/8 gram saffron

• 8 oz brick of cream cheese at room temperature (we use Philadelphia lactose free)

• 1/2 cup heavy cream (we use Natrel lactose free)

DIRECTIONS

1. Heat oven to 350 degrees. Line a 9 x 13-inch glass dish with parchment paper so that you can grab hold of the paper to lift the blondies out after baking (see photo above).

2. Grind the saffron, preferably with a mortar and pestle. Pour the heavy cream into the mortar and set it aside to bloom. The time it takes you to prepare and bake the blondies is sufficient time for the saffron to bloom.

3. In a food processor, pulse the pistachios until they are finely ground, but don’t let them get pasty. Add the flour, salt, baking powder, and cardamom and pulse to combine.

4. In a large mixing bowl, whisk melted butter and brown sugar until smooth and shiny. The butter will separate at first but will blend in. Whisk in the eggs until incorporated. Add the pistachio mixture and mix to combine. Gently stir in the white chocolate mini-chips until evenly distributed. Pour batter into the prepared baking dish and spread into an even layer.

5. Bake for 25 to 30 minutes (your time may vary a little bit 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 center should come out with a few crumbs attached. Cool completely in the dish on a rack.

6. For the frosting, blend confectioners’ sugar and cream in a food processor until smooth. Add the saffron-cream mixture and mix until well blended. Spread on cooled blondies.