I make about 1400 cookies/candies every holiday season.
Yes. 1400. It’s insane. It’s usually divided up among about 16 different kinds, some recipes doubled, some quadrupled, but however you look at it, it’s a lot of treats. I dialed it back last year by not doubling or quadrupling so much, trying to coordinate with our ever changing gifting needs. I usually include a list of the cookies to help the recipient identify the different varieties. Raspberry White Chocolate Almond Blondies has been on the list EVERY year since the first time I made them. They are a favorite of many and some ask me to include extra on their plate because they enjoy them so much.
Each December, I try to cull down the list of cookies and candies I want to make. It’s difficult because we have so many traditional favorites, but we also want to try new ideas as well. I would need at least 25 different kinds of cookies to even begin to tackle the list I want to make. This one is a no brainer. I have to make it. I’m always asked for the recipe (now I can just tell them to check out the blog!) And there’s a group of people who would be very sad if it wasn’t included as part of their cookie plate, not the least of which is my daughter. I think this recipe falls in her top three favorite Christmas cookies.
If anyone is reading this who’s received these cookies from me before, I’ve changed the name a bit. I used to call them Raspberry White Chocolate Almond Triangles to help you identify them by shape on the tray. As I was putting this post together, it occurred to me that they are very similar to blondies. So, don’t be confused. It’s the same wonderful bar you’ve come to know and love, just with a slightly different name, to help describe them better to the newcomers.
For those of you who are new to the recipe, you really have to make these at least once. The bar is rich and buttery and sweet and dense and creamy and…ugh! delicious! I love, love, love the smell of almonds. The almond extract in this recipe is a great complement to the sweet raspberry filling. Toasted sliced almonds on top add just a mild crunchy texture and hint to the almond flavor within.
You’ll start with an easy batter, filled with some partially melted white chocolate. This will be your bottom crust layer. You’ll bake it for 10-15 minutes, spread with some melted raspberry jam, top with the rest of the batter that’s filled with even more white chocolate, sprinkle on some almonds and finish baking.
It’s such a great cookie. It’s like a raspberry almond Danish pastry married a white chocolate macadamia nut cookie and had a blondie baby. Hmmm…I might have gone too far with that description, but I think I leave it in and be embarrassed about it later…just in case it woos some of you over to trying the recipe.
So, get yourself some white chocolate and raspberry jam and throw this bar together. It has all the wonderful tastes of the holidays wrapped up in one pretty little bar. Raspberry White Chocolate Almond Blondies…Make them once…
And I’m willing to bet you’ll be making them again.