Fruity, nutty blondies

casaveneracion.com Fruity, nutty blondies

I hadn’t baked in a while. Yesterday, after I was convinced that the technical problems that had been plaguing the blog were finally over, I decided a reward was in order. I was going to satisfy my craving for something sweet. And I did. With cookie squares. Think fruit cake but in cookie form. A bit chewy at the center and lightly crisp on top.

Made with roasted walnuts and candied fruit peel soaked in cherry brandy, you get a subtle burst of juices from the candied peel and the contrasting crunch from the walnuts with each bite. Speedy couldn’t get enough of them. In fact, he was already eating the blondies while I was still cutting the cookie slab into squares.

If you’re planning on serving these blondies to kids, omit the soaking part and increase the amount of grated orange zest. Or, you can combine orange zest with lemon or lime zest.

Ingredients

  • 3/4 c. mixed candied fruit peel (the kind used for baking fruit cakes; available in some supermarkets)
  • 4 tbsps. of cherry brandy (rum or regular brandy will also do)
  • 1 and 1/2 c. of all-purpose flour
  • 2 tsps. of baking powder
  • 1 tsp. of salt
  • 1/2 c. of butter, at room temperature
  • 1 and 1/2 c. of dark brown sugar
  • 2 whole large eggs
  • 3/4 c. of roasted chopped walnut
  • 1 tsp. of vanilla extract
  • grated zest of two oranges

Instructions

  1. Preheat the oven to 350F.
  2. Line a 7″ x 11″ baking pan with baking paper.
  3. Place the fruit peel in a shallow bowl. Add the brandy or rum. Stir. Leave to soak for an hour.
  4. In a bowl, whisk together the flour, baking powder and salt.
  5. In a large mixing bowl, cream the butter and sugar. Add the eggs, orange zest and vanilla extract. Mix until smooth.
  6. Add the flour mixture in three batches, mixing after each addition.
  7. Drain the fruit peel.
  8. Fold in the fruit peel and nuts to the batter.
  9. Pour into the prepared pan, scraping the sides of the mixing bowl. Smoothen the top for even thickness.
  10. Bake at 350F for 20 to 30 minutes.
  11. Cool in the pan for 10 minutes. Transfer to a wire rack to cool some more.
  12. Cut into two-inch squares.

Preparation time: 1 hour(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

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Comments

  1. evelyn says

    Hi! This is not in connection with the above recipe. I was planning to make the chicken sandwich and cheese pimiento recipes but i could not find mild and sharp cheddar cheese at our Shopwise and Robinson supermarkets here at San Pedro, Laguna. What brands do you suggest? Do they have these at SM supermarket at Makati or the Landmark or Rustans? Am planning to go there this week.

    • Connie says

      I buy my cheese from Shopwise (Antipolo & Libis), S&R (Global City), Landmark (Tinoma) and Unimart. I have no idea what they sell in other supermarkets. I don’t suggest brands unless they make or break a recipe.

      • evelyn says

        Thanks a lot! I have another question re mango royale. I made one for my husband’s bday last week and he loved it. I just noticed that the cream/condensed milk mixture is flat. Will whipping the cream before adding the condensed milk help in making it fluffier?

          • Dannie says

            ‘don’t have any fruit zest around instead orange marmalade. I’ll post the outcome later….another interesting snack hopefully.

          • Dannie says

            Though I haven’t tasted the original recipe, I’d say the result suited my kids tastes. I put 2 tbsp of orange marmalade (cause we don’t have zest) and used a heaping cup of white sugar instead of what the recipe require (again , coz we haven’t got red sugar), and I also used crushed almonds (still some left from my macaroni salad) which i think could be fairly delicious as with your recipe ms Connie. Thanks much.

  2. says

    Oh my, I have to KIV this recipe and going to try it one of these days. Thanks so much for sharing. they’re just so inviting.
    Have a lovely day.
    Blessings, Kristy

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