In my quest to make an innovative dessert for Passover (when it is forbidden to eat anything leavened or made from flour), I wanted a dessert that did not use any flour, did not use any of the “typical” Passover ingredients such as matzah meal, that was blondie-like in nature, did not involve chocolate, and was downright delicious. These Lemon Blondies were the end result. Naturally gluten free and dairy free, they boast of flavor and are great all year around.
- 2 teaspoons lemon zest (1 small lemon)
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- 1 large egg white
- 1 ¾ cups (168 grams) almond flour
- 2 tablespoons (20 grams) potato starch
- ½ teaspoon fine sea salt (or table salt)
- ¼ cup (60 grams) almond butter
- 3 tablespoons (39 grams) olive oil
- ½ teaspoon vanilla extract
- 2 teaspoons lemon juice
- ¾ cup (85 grams) blueberries, frozen or fresh
- Preheat oven to 350° F. Line an 8-inch square pan with parchment paper. Alternatively, grease the pan.
- In the mixing bowl of an electric mixer, press the lemon zest into the sugar with your fingertips. Add the eggs and the egg white and whisk 5-10 minutes at high speed. The mixture will be pale yellow and somewhat thick. (Alternatively, you can whisk by hand, which is a workout, but doable.)
- In a small bowl, whisk together the almond flour, potato starch and salt. (If either the almond flour or the potato starch are clumpy, sift them into the bowl before whisking together.)
- In a small bowl, whisk together the almond butter, olive oil, vanilla, and lemon juice until smooth. With the electric mixer, whisk this mixture into the egg/sugar mixture until fully incorporated. You may have to stop the mixer to wipe down the sides with a rubber spatula.
- Add the dry ingredients, mixing just until fully incorporated. Fold in blueberries and spread into prepared pan.
- Bake 40-45 minutes. The edges should be golden brown, the top should be lightly browned, and a toothpick inserted in the middle should come out clean. Cool completely in pan on wire rack.
Rob is the owner, recipe developer and food photographer of Cinnamon Shtick, www.cinnamonshtick.com, which he began in 2020. Rob is a graduate of the Pastry Arts program at the International Culinary Center in New York City (now part of the Institute for Culinary Education).