These aren’t classic blondies (although, having neither made nor tasted blondies in at least 25 years, I’m no longer entirely sure what they taste or look like anymore) but I think these are a good Pesach substitute, especially for those of us who use very few manufactured ingredients on Pesach. A Cooks Compete Winner by D. Aschkenasy.
Pesach Fluffy Nutty Blondies
Recipe By Family Table
- Cooking and Prep: 25 m
- Serves: 12
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Contains:
Ingredients (5)
Main ingredients
Start Cooking
Make the Blondies
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Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
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Coarsely chop two cups of pecans. Pulse the other two cups of pecans in the food
processor, along with the rest of the dry ingredients, until finely ground but not a paste. -
Stir in the lightly beaten egg whites, then the chopped pecans.
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Pour into a Gefen Parchment Paper lined brownie pan and bake for 17–20 minutes, till baked through. Remove from oven and cut into bars when slightly cooled.
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