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Tahini Pistachio Blondies
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Test Kitchen Approved Recipe

Ground cardamom highlights these sweet and salty baked treats.


YIELD
8 servings

INGREDIENTS

  • 1/4 cup unsalted butter
  • 1 cup tahini
  • 1 3/4 cups brown sugar, packed
  • 2 eggs, beaten
  • 1 1/2 cups all-purpose flour
  • 3/4 cup shelled chopped pistachios, divided
  • 2 tsp. Ground Inner Cardamom Seeds
  • 1 1/2 tsp. Mayan Sea Salt

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NOTES

This recipe is featured in Spice Club, Savory's spice-of-the-month club.



DIRECTIONS

Preheat oven to 325 degrees. Lightly grease a 9-inch baking pan. Melt butter in a medium saucepan over medium heat. Whisk in tahini until smooth, then add brown sugar. Keep stirring for 1 to 2 min., or until sugar is dissolved. Remove from heat and let cool in pan for about 15 min. Add eggs, one at a time, and stir until mixture is smooth. Add flour, 1/2 cup pistachios, Ground Inner Cardamom Seeds, and 1/2 tsp. Mayan Sea Salt. Stir until combined; dough will be thick. Press dough into prepared pan. Sprinkle remaining pistachios and Mayan Sea Salt on top. Bake for 30 min., or until edges are lightly browned and center is cooked through. Let cool completely in the pan before cutting and serving.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Vegetarian



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