Recipe: Tahini Pistachio Blondies
Ground cardamom highlights these salty and sweet baked treats.
- 1/4 cup unsalted butter
- 1 cup tahini
- 1 3/4 cups brown sugar
- 2 eggs, beaten
- 1 1/2 cups all-purpose flour
- 2 tsp. Ground Cardamom Seeds
- 1 1/4 tsp. sea salt, divided
- 3/4 cup shelled chopped pistachios, divided
This recipe is featured in Spice Club, Savory's spice-of-the-month club.
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 another minute or two until sugar starts to dissolve and the mixture is no longer grainy. 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, cardamom, 1/4 tsp. of the salt, and 1/2 cup of the pistachios. Stir until combined; dough will be thick. Press dough into prepared pan. Sprinkle remaining salt and pistachios on top. Bake for about 30 min., or until edges are brown and middle is cooked through. Let cool completely in the pan before cutting and serving.