Blondie Sundaes with Fried Walnuts and Candied Fennel

Ingredients

• •1 spray Nonstick vegetable oil spray
• •1⅓ cups buckwheat flour
• •⅓ cup almond flour or meal
• •1 teaspoon kosher salt
• •1 cup unsalted butter
• •¾ cup sugar
• •5 large egg yolks
• •1 large egg
• •1 cup raw walnuts
• •1 cup sugar
• •1 large fennel bulb
• •1 whole lemon zest
• •1 whole vanilla bean
• •4 cups vegetable oil
• •⅔ cup powdered sugar
• •2 pints vanilla gelato
• •1 pint ground cherries
• •1 piece deep-fry thermometer

Cooking Instructions

1. 1.

   Preheat oven to 325°F. Lightly coat a 13x9" baking dish with nonstick spray. Whisk buckwheat flour, almond flour, and salt in a medium bowl to combine.

   5 min

2. 2.

   Cook butter in a medium saucepan over medium-low heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Add sugar and whisk until smooth. Whisking constantly, add egg yolks one at a time followed by whole egg, beating after each addition to fully incorporate before adding more. Add dry ingredients and mix until smooth. Scrape batter into prepared dish; smooth top.

   15 min

3. 3.

   Bake blondies until lightly browned and center is firm when gently pressed, 15-20 minutes. Transfer dish to a wire rack and let cool. Cut into 16 bars.

   20 min

4. 4.

   Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool slightly; place in a heatproof jar or airtight container.

   8 min

5. 5.

   Heat sugar and 1 cup water in a medium saucepan over medium, stirring, until sugar dissolves. Let cool slightly; then pour over walnuts. Seal jar and let sit at least 12 hours and up to 1 day.

   720 min

6. 6.

   Pour walnuts into a fine-mesh sieve set over a clean medium saucepan and let syrup drain into saucepan, tossing walnuts to shake off excess. Transfer walnuts to a medium bowl. Reserve sieve.

   5 min

7. 7.

   Add sliced fennel and lemon zest to syrup; scrape in vanilla seeds and add pod. Bring to a simmer over low heat. Cook, stirring occasionally, until fennel is translucent and tender, 20-25 minutes. Discard pod; let fennel cool in syrup.

   25 min

8. 8.

   Fit another medium saucepan with thermometer; pour in oil to come 2" up sides of pan. Heat oil over medium-high until thermometer registers 350°F. Add powdered sugar to walnuts and toss to coat. Place in reserved sieve and shake off excess sugar. Carefully add walnuts to oil and cook, turning with a spider or slotted spoon to prevent sticking, until brown and crisp, about 3 minutes. Transfer to a parchment-lined rimmed baking sheet; let cool. Break up any clumps.

   15 min

9. 9.

   Scoop gelato into bowls. Top with ground cherries, blondies broken into large pieces, walnuts, candied fennel, and fennel fronds.

   5 min

10. 10.

    Blondies can be made 2 days ahead. Store tightly covered at room temperature.

11. 11.

    Walnuts can be fried 2 days ahead. Let cool; store airtight at room temperature. Fennel can be candied 2 days ahead. Let cool in syrup; transfer to an airtight container and chill.