Made with Scotch whiskey, these melt-in-your-mouth dessert bars are casual in appearance, but sophisticated in taste.
I think of Scotch whiskey as kind of an old-fashioned drink. Maybe that’s because as a kid, growing up in the 60’s and 70’s, I remember countless family parties at our home where this amber liquid flowed freely. Several of my now deceased relatives were Scotch drinkers and I have vivid memories of them, clad in Mad Men like attire, with a Scotch highball in one hand and a lit cigarette in the other. Along with deviled eggs, Swedish meatballs, and grasshopper pie, there was lots of Scotch drinking at these parties. The next day my mother would survey the living room to make sure there were no cigarette burns on the carpet or furniture, and occasionally there were! So, when I saw a recipe in the current issue of Fine Cooking magazine for blondies made with Scotch whiskey, I felt a wave of nostalgia and was inspired to create these Almond Flour Scotch Blondies.
My recipe for Almond Flour Scotch Blondies is altogether different from the one in Fine Cooking magazine. Their recipe calls for butter, eggs, all-purpose flour, dark brown sugar, and chocolate chips. My version is cleaner – using almond flour, coconut sugar, pecans in lieu of chocolate chips, ground flaxseed in place of eggs, and containing no butter. Note however, that although there is no wheat flour in Almond Flour Scotch Blondies they are NOT gluten-free. This is because Scotch whiskey is made from barley, a gluten containing grain.
Almond Flour Scotch Blondies have a soft, melt-in-your-mouth texture and a subtle, but distinct Scotch whisky flavor. There is only 1/4 cup of liquor in this recipe, which equates to a mere 1 teaspoon of whiskey per blondie, but that is just enough to make them taste extraordinary and set them apart from other dessert bars.
Almond Flour Scotch Blondies are casual in appearance but have a sophisticated taste. They are incredibly delicious on their own but even more so with some fresh whipped cream or a scoop of vanilla ice cream on top. Enjoy them while sipping your favorite Scotch whiskey for a truly special dessert experience!
- 2 Tablespoons ground flaxseed
- 6 Tablespoons water
- ½ teaspoon coconut oil, melted
- 1½ cups (170 grams/6 ounces) finely ground almond flour
- ½ cup (57 grams/2 ounces) tapioca starch
- ¼ cup coconut sugar (45 grams/1½ ounces)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup heavy cream
- ¼ cup Scotch whiskey
- 2 teaspoons vanilla
- ½ cup chopped pecans
- Preheat the oven to 350 degrees.
- In a small bowl, make a flax egg replacer by whisking together the ground flaxseed with 6 Tablespoons of room temperature water. Set aside.
- Brush an 8-inch non-stick, square cake pan with melted coconut oil.
- In a medium bowl whisk together the almond flour, tapioca starch, coconut sugar, baking powder, and salt.
- Re-whisk the flaxseed mixture and add this to the bowl along with the heavy cream, whiskey, and vanilla. Stir until smooth and then fold in the pecans.
- Transfer batter to the prepared pan and bake in the bottom rack of the oven for 20-25 minutes, until golden brown around the edges and a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before removing and cutting into 12 squares.
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