Name: Apricot & pistachio frangipane blondies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 12
Ingredients: 100g unsalted butter melted, plus a little extra for the tin; 200g light muscovado sugar; ½ tsp fennel seeds; 1 large egg; 120g plain flour; 50g pistachios roughly chopped; 1-2 tbsp milk; 6 large ripe apricots halved and stoned; 65g golden caster sugar; 80g unsalted butter softened; 1 egg; 100g pistachios ground to crumbs

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Apricot & pistachio frangipane blondies

Apricot & pistachio frangipane blondies

Rosie Birkett

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Makes 12

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.7 out of 5.13 ratingsRate

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Make the most of summer's sweet, golden apricots with these moreish apricot and pistachio frangipane blondies. They make a perfect treat for afternoon tea

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g unsalted butter

melted, plus a little extra for the tin
200g light muscovado sugar
½ tsp fennel seeds
1 large egg
120g plain flour
50g pistachios

roughly chopped
1-2 tbsp milk
6 large ripe apricots

halved and stoned

For the frangipane

65g golden caster sugar
80g unsalted butter

softened
1 egg
100g pistachios

ground to crumbs

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Nutrition: Per serving

kcal330
fat19g
saturates9g
carbs33g
sugars24g
fibre2g
protein5g
salt0g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and butter and line a rectangular baking tin, approx 20 x 25cm. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg and pistachios.
step 2

In a bowl, stir together the muscovado sugar, fennel seeds and melted butter with a pinch of salt. Add the egg and stir vigorously, then tip in the flour and half the pistachios and fold until well combined and no streaks remain. Add the milk to loosen.
step 3

Spoon two-thirds of the batter into the tin and smooth with the back of a metal spoon or spatula, then arrange the apricot halves on top and press into the batter. Dot the frangipane around the batter too, then top with the remaining spoonfuls of batter so that it’s part covering the frangipane and apricots. Scatter over the rest of the pistachios. Bake for 25-30 mins until a skewer comes out with some crumbs that are a little moist, but not raw. Cool completely in the tin, then cut into 12 squares.

Recipe from Good Food magazine, June 2018

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A star rating of 4.7 out of 5.13 ratings

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