Saffron & Apricot Goldies

Name: Saffron & Apricot Goldies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 30
Cuisine: Fusion / Middle Eastern-Inspired
Ingredients: 2 teaspoons vanilla extract; 1 large pinch saffron threads; 1 cup all-purpose flour; ¾ cup whole wheat flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup (1 stick) butter; 2 cups brown sugar, lightly packed; 2 large eggs, at room temperature; 1 cup apricots, chopped Turkish apricots; 1 cup salted pistachio meats, chopped coarsely

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Cuisine

Fusion / Middle Eastern-Inspired

Author:

Curio Kitchen

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

Like blondies, but more sophisticated and infused with saffron. Great as an energy snack or a pretty treat for afternoon tea — or warmed up for dessert with a scoop of vanilla ice cream.

Note: Cut in 1¼" x 3" bars to net 30 bars total.

Photo of a pan of saffron & apricot blonde brownies

Ingredients

2 teaspoons vanilla extract
1 large pinch saffron threads
1 cup all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) butter
2 cups brown sugar, lightly packed
2 large eggs, at room temperature
1 cup apricots, chopped Turkish apricots
1 cup salted pistachio meats, chopped coarsely

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Directions

Preheat oven to 350º F. Grease a 9” x 13” cake pan. Set aside.
Put the vanilla into a tiny bowl; grind the saffron in a mortar and pestle with a pinch of sugar until powdered (or crush the saffron between your fingers, without any sugar). Add the saffron to the vanilla and set aside to infuse.
In a separate bowl, whisk together the flours, baking powder, and salt. Set aside.
Put the butter and brown sugar into a small saucepan set over low heat. Stir to combine as the butter melts. Transfer the butter mixture to a medium mixing bowl and let it cool until barely warm; then add the eggs and whisk until pale and creamy looking.
Fold the flour mixture into the butter mixture, followed by the apricots and half the pistachios. Spread the batter evenly in the greased cake pan and sprinkle the remaining pistachios over the batter. Bake for 35 minutes or until sides are golden and crispy. Cool to room temp before slicing into small bars.

Recipe Note

To make this recipe with our Saffron Sugar, omit the saffron threads and ¼ cup of the brown sugar called for; substitute with ¼ cup of Saffron Sugar.

If you’d like cut the bars out of the pan, grease the pan, then line it with a piece of baking parchment long enough to overhang two of the pan’s sides by about 2 inches. After baking, let the “goldies” cool completely, then use the parchment “overhang” to lift the whole block out of the pan and onto a cutting board.

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