I’m excited to share this brand new recipe for almond blondies!
I love the combination of cherries and almonds; it works just as well for breakfast as it does for baking. Almonds and cherries create fantastic pies, cakes, cookies, and muffins. They’re great in smoothies. And, a handful of dried cherries and almonds make for a great on-the-go snack!
For this recipe, I decided to create an almond butter-based bar cookie; the resulting baked good falls somewhere in between a peanut butter bar and a traditional blondie (a dessert bar similar to a brownie, sans cocoa.)
Variations on Almond Blondies
- If you aren’t a fan of cherries (or can’t find them for an affordable price–dried cherries are sometimes on the pricy side) try substituting dried blueberries, apricots, apples, or cranberries.
- Instead of white chocolate chips, sub in semi-sweet chocolate chips or chopped dark chocolate.
- Top with dried coconut, or dried toasted coconut.
These almond blondies can be stored in an airtight container at room temperature for up to a week. They freeze very well, too.
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