Chewy Almond Blondies
adapted from An Edible Mosaic
Frangipane:
4 tablespoons butter, melted
6 tablespoons granulated white sugar
3/4 cup almond flour
1/4 teaspoon salt
1 large egg
3/4 teaspoon almond extract
1/4 teaspoon pure vanilla extract
Blondies:
6 tablespoons granulated white sugar
3/4 cup almond flour
1/4 teaspoon salt
1 large egg
3/4 teaspoon almond extract
1/4 teaspoon pure vanilla extract
Blondies:
10 tablespoons butter
1/2 cup granulated white sugar
1/4 cup light brown sugar lightly packed
1 large egg
1/2 tablespoon pure vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1/4 teaspoon salt
Topping:
1/2 cup granulated white sugar
1/4 cup light brown sugar lightly packed
1 large egg
1/2 tablespoon pure vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1/4 teaspoon salt
Topping:
6 tablespoons sliced almonds
1 tablespoon powdered sugar for garnish
1 tablespoon powdered sugar for garnish
1. For the Frangipane: Add all ingredients to a blender or food processor, and process until smooth.
2. For the Blondies: Preheat the oven to 350F. Line an 8 by 8-inch baking pan with parchment paper so it hangs over all 4 sides. (I skipped this because we just eat them right out of the pan.)
3. Heat the butter, white sugar, and brown sugar in a large microwave-safe bowl in the microwave, or in a double boiler on the stovetop. Once the butter is melted, stir until the sugar is fully dissolved and mixture is thick like caramel (this takes about 2 minutes). Stir in the egg, vanilla extract, and almond extract. Then stir in the flour and salt, being careful not to over-mix.
4. Spread the blondie batter evenly into the bottom of the prepared baking dish. Drizzle on the frangipane. Sprinkle on the sliced almonds. Bake until the outside is golden and the center is puffed, about 20 to 30 minutes. Be careful not to over-bake! Less time is better so you don't dry these out.
5. Cool to room temperature, and then dust the top with powdered sugar, cut, and serve.
Storage: You can store these bar cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.
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