Let the holiday cookie baking begin.
On the nuttiest note, of course.
Because these “Roasted Pecan Blondies” not only sport a heap of toasted pecans, but roasted pecan oil, as well.
The result is a golden blondie with that coveted papery top of a brownie, a wonderful chewy texture, plenty of dark chocolate, and a robust rich nuttiness.
This recipe was created by San Francisco’s The Bojon Gourmet. It was originally made with hazelnuts and roasted hazelnut oil for the artisan oil company, La Tourangelle, a family-tun company that started in France but now also has offices and a production facility in Northern California.
Best yet, the blondies can be made gluten-free, if you’re so inclined. I took the option for using all-purpose flour and whole wheat flour instead. I also added a few more pecans because I love nuts in bar cookies, so the more, the merrier.Read more