Pistachio Rose White Chocolate Blondies Recipes

PISTACHIO, ROSE & WHITE CHOCOLATE BLONDIES

Pistachio, rose & white chocolate blondies image

Try a different take on blondies using pistachios, rose and white chocolate. Scatter with dried rose petals for a pretty finish, if you like

Provided by Zoya Hamakarim

Time 55m

Number Of Ingredients 9

Ingredients

60g pistachios
150g white chocolate , chopped
100g unsalted butter , cubed, plus extra for the tin
200g light brown soft sugar
2 large eggs
½-1 tbsp rosewater
85g plain flour
100g white chocolate chips
dried rose petals , to decorate (optional)

Steps:

Heat oven to 180C/160C fan/gas 4 and butter and line a 20 x 20cm baking tin. Tip the pistachios into a pan and toast over a medium heat for 3-4 mins until aromatic, tossing occasionally so they don't burn. Set aside.
Melt the chopped white chocolate and butter together, either in a bowl set over a pan of simmering water or in the microwave in short bursts. Leave to cool slightly, then beat in the brown sugar with a wooden spoon. Add the eggs, mixing well after each addition, then stir in the rosewater and ¼ tsp salt. Sieve in the flour and gently fold together.
Roughly chop the cooled pistachios, then add them to the blondie mix and fold in the white chocolate chips. Pour the mixture into the lined baking tin.
Bake for 35-40 mins until set and golden brown, then leave to cool completely before slicing. To serve, scatter with dried rose petals, if you like.

Nutrition Facts : Calories 230 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

PISTACHIO WHITE CHOCOLATES

Pistachio White Chocolates image

Provided by Molly Yeh

Categories beverage

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 cup unsalted roasted pistachios (if you can only find salted, that's fine; just omit adding salt)
1/2 cup white chocolate chips
1 tablespoon sugar
1/8 teaspoon kosher salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups milk or almond milk

Steps:

For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.

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