Ingredients
Crust
| 1 cup | slivered almonds, toasted | | 2 tbsp. | light brown sugar | | 2 tbsp. | butter, room temperature |
Blondie
| 3/4 stick | butter | | 3 oz. | white chocolate, chopped finely | | 2 | lg. eggs, room temperature | | 1/2 cup | light brown sugar, packed | | 1/2 cup | granulated sugar | | 1/2 tsp. | baking powder | | 2 tsp. | lemon peel, freshly grated | | 1/2 tsp. | vanilla | | 1/4 tsp. | almond extract | | 1-1/4 cup | flour | | 1/4 cup | slivered almonds |
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Instructions
Heat oven to 350°F. Line an 8x8-inch pan with foil. Let ends extend above pan on 2 sides. Grease foil in pan.
For crust:
Process toasted almonds in a blender or food processor usingthe on/off button just until finely chopped. Add sugar and butter and process on/off until well mixed. Press mixture evenly over the bottom ofthe foil lined pan.
For Blondie: Melt butter in the microwave or a saucepan over low heat. Off heat, add the white chocolate and let stand 2 minutes. Whisk untilsmooth.
Meanwhile beat the eggs, both sugars and baking powder in a medium bowl with an electric mixer on high speed until pale and fluffy, about 2 minutes. Beat in cooled white chocolate, the lemon peel and extracts. Stir in flour just until blended. Spread batter evely over the crust. Sprinkle with slivered almonds, patting almonds down slightly into batter. Bake 30 to 35 minutes until a pick inserted in the center comes out with a moist crumb. Cool in pan onwire rack. Lift foil by ends onto a cutting board. Cut brownies into 9 squares. Cut each square in half diagonally.
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