Pistachios are a vibrant nut and have such a wonderful flavour that they make a rich and indulgent traybake. I love to sprinkle chopped white chocolate and pistachio nuts on top to make these blondies look super-pretty.
PREPARATION TIME 20 minutes
BAKING TIME 25–30 minutes
EQUIPMENT food processor, 35 x 25cm/14 x 10in deep baking tin, greased and lined
200g/7oz pistachio nuts
4 tbsp sunflower or other flavourless oil
2 tbsp icing sugar
250g/9oz butter or margarine
400g/14oz caster sugar
250g/9oz plain flour
250g/9oz white chocolate, chopped
PREHEAT THE OVEN TO 180°C/350°F/Gas 4
1 Blitz the pistachio nuts to fine crumbs in a food processor and reserve a few tablespoons for the top of the blondies. Add the oil and icing sugar to the remaining pistachio nuts and blitz to a smooth paste. Melt the butter in a pan and leave to cool.
2 Whisk together the eggs and caster sugar. Stir the pistachio paste into the melted butter and add to the egg mixture and whisk well until incorporated. Sift in the flour and whisk in gently until just incorporated. Pour into the lined tin. Sprinkle the chopped chocolate over the top and the reserved chopped pistachio nuts.
3 Bake for 25–30 minutes until a crust has formed on top but the blondie is still soft underneath. Leave to cool in the tin completely. When you are ready to serve, remove the lining paper and cut the blondie into 24 squares. These blondies will store well for up to 3 days in an airtight container.
From Traybakes by Hannah Miles, published by Lorenz Books
Hannah Miles launched her highly successful career as a home cake maker after reaching the finals on MasterChef; she has written many beautiful and best-selling baking books @puddingqueen
Book available to purchase via Amazon