≡   Categories
Almond Blondie Triangles Recipe

1 c. Slivered almonds, toasted
2 Tbsp. Light brown sugar
2 Tbsp. Butter, room temperature
3/4 stk butter
3 ounce White chocolate, minced, into small pcs
2 lrg Large eggs, room temperature
1/2 c. Light brown sugar, packed
1/2 c. Granulated sugar
1/2 tsp Baking pwdr
2 x Tesa freshly grated lemon peel
1/2 tsp Vanilla
1/4 tsp Almond extract
1 1/4 c. Flour
1/4 c. Slivered almonds


Heat oven to 350. Line an 8" square pan with foil. Let ends extend above pan on 2 sides. Grease foil in pan. For crust: Process toasted almonds in a blender or possibly food processor using the on/off button just till finely minced. Add in sugar and butter and process on/off till well mixed. Press mix proportionately over the bottom of the foil lined pan. For Blondie: Heat butter in the microwave or possibly a saucepan over low heat. Off heat, add in the white chocolate and let stand 2 min. Whisk till smooth. Meanwhile beat the Large eggs, both sugars and baking pwdr in a medium bowl with an electric mixer on high speed till pale and fluffy, about 2 min. Beat in cooled white chocolate, the lemon peel and extracts. Stir in flour just till blended. Spread batter evely over the crust. Sprinkle with slivered almonds, patting almonds down slightly into batter. Bake 30 to 35 min till a pick inserted in the center comes out with a moist crumb. Cold in pan on wire rack. Lift foil by ends onto a cutting board. Cut brownies into 9 squares. Cut each square in half diagonally. NOTES : To Toast Almonds: Spread in a shallow pan and bake in a 350 oven for 10 min, stirring once or possibly twice, till lightly browned. Let cold completely before chopping.

Source: cookeatshare.com