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
- Cooking and Prep: 25 m
- Serves: 12
Make the Blondies
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
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.
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.