Marcona Almond Blondies

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Welcome to another themed week on the blog! This week will feature Blondies and Brownies! I realized that in all this time blogging I’ve posted ONE blondie recipe and ONE brownie recipe. Ouch. I think we need a little more diversification, so hopefully this week will be a good step forward in correcting that.

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I’ve never been secretive about the fact that I prefer blondies over brownies, so we’ll start with perhaps some of the best blondies I’ve ever tasted. Marcona almonds are these amazing little Spanish almonds that are pretty easy to find in grocery stores these days, what with the whole Spanish cuisine craze that took over maybe eight to ten years ago, and they are really incredible tasty.

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I had some left over from this oh so delicious salad, and knew I wasn’t going to waste even one almond; so big thanks to Food & Wine for coming to my rescue and alerting me to the fact that Marcona almonds are a perfect addition to blondies! And thanks to Iron Chef Jose Garces for creating and submitting the recipe.

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You could certainly sub in regular almonds for the Marconas, but I highly recommend tracking the Marcona almonds down. They’re just…. better. The end. Enjoy!

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{One Year Ago: Double Crust Strawberry Pie, Cantaloupe Sorbet}

Source: adapted from Food & Wine

10 tbs unsalted butter
1/4 cup sliced or slivered regular almonds
Drizzle of canola oil
1 3/4 cups light brown sugar
2 1/2 large eggs, lightly beaten (to get the right amount, crack 1 egg into a small bowl, beat until uniform, then pour half out; then crack the remaining 2 eggs into the bowl and beat all together)
1/2 tbs pure vanilla extract
1 tsp kosher salt
Pinch of ground cinnamon
1 1/2 cups all-purpose flour
1 cup marcona almonds, chopped
3/4 cups plus 2 tbs chocolate chips

Preheat the oven to 325º. Grease an 8×8″ metal baker and set aside.
In a medium saucepan, melt the butter over moderate heat until golden brown. Transfer to a large bowl and let cool to room temperature, 30 minutes.
Add the regular almonds and a drizzle of canola oil to a mini food processor. Process until you have almond butter (alternately, if you can find almond butter in your grocery store, use 1/4 cup of that and skip this step.)
Add the sugar, eggs, almond butter, vanilla, salt and cinnamon to the butter and whisk until smooth. Stir in the flour, then fold in the Marcona almonds and the chocolate chips. Scrape the batter into the prepared pan and spread it evenly with an offset or a nonstick spatula.
Bake for about 30-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let the blondies cool completely before cutting.

4 responses to “Marcona Almond Blondies

  1. I love blondies! Marcona almonds are amazing too, but I don’t buy them often because they seem so decadent. Perfect to use them in blondies!

    • Texan New Yorker

      Thanks Laura! I know what you mean, marcona almonds seem to be reserved for special Spanish food, but I probably should use them more often. They are really amazing…

  2. Oooh, I’ve never added almonds to brownies, let alone Marcona almonds! What a terrific idea!!!

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