Liana’s Kitchen: A Tahini Almond Blondies Recipe

In this one-bowl blondie recipe, tahini replaces butter, and finely ground almonds substitute for all-purpose flour. The flavors of almond and tahini, a sesame paste used in Middle Eastern savory cooking, might seem like a surprising combination in a dessert, but together they are complex and delicious. Brown sugar and chocolate chunks add just the right amount of sweetness.

Ingredients

½ cup tahini

1 cup brown sugar, packed

3 eggs

¼ teaspoon salt

1/2 teaspoon almond extract

1 ½ cups whole almonds, finely ground

3.5 oz dark chocolate bar (70% cocoa content or higher), cut into chunks

Directions

1. Preheat oven to 325 degrees F and grease or line a 10-inch square baking pan with parchment paper.
2. In a large mixing bowl, stir tahini and sugar together until fluffy.
3. Add eggs, mixing until smooth, then salt and almond extract.
4. Stir in finely ground almonds and chocolate chunks.
5. Pour mixture into prepared baking pan, and bake for 30-35 minutes, until edges begin to turn golden brown and a fork, toothpick, or cake tester inserted in the middle comes out clean or with a few crumbs. Store leftovers in an airtight container at room temperature.

Liana’s Kitchen is a column by Astoria-based chef and foodie Liana Grey. Check out her food blog Bakerwithoutborders.