ALMOND FRANGIPANE BLONDIES

 

Almond Frangipane Blondies

A new favorite after Kaylee brought these to our Relief Society birthday celebration.

INGREDIENTS

For the Frangipane

4 TBS. unsalted butter, softened 

1/3 cup granulated sugar

1 egg

1/4 tsp. vanilla extract

1/2 tsp. almond extract

2/3 cup almond flour 

Pinch of sea salt

For the Blondies

1 1/2 sticks unsalted butter, melted 

1 1/4 cups brown sugar

1 egg + 1 egg yolk

1 1/2 TBSP. vanilla extract

1/2 tsp. almond extract

1 tsp salt 

1/4 tsp baking powder

1 1/4 cup all-purpose flour 

1/4 cup  almond flour

1/4 cup sliced almonds (for top) 

Powdered sugar (for top)

DIRECTIONS

 Preheat the oven to 350°F.

Frangipane: Cream together the softened butter and sugar in a bowl.

Add the egg, vanilla extract and almond extract. Mix. Add almond flour and salt and stir into a paste.

Blondie batter: In a separate bowl, add the brown sugar and melted butter and mix. Add the egg and egg yolk, vanilla extract, almond extract, baking powder and salt. Fold in the flour and almond flour until the batter is just pulled together.

Grease an 8×8 tin. 

Spread the blondie batter onto the bottom of the pan. 

Spread the frangipane in an even layer on top. Using a butter knife, run four lines in one direction, rotate the pan and run four lines in the other direction so you get a grid pattern. Bring up a little batter as you go to slightly combine the layers. Sprinkle sliced almonds on top.

Bake for 33-40 minutes until the edges are brown and caramelized and the top is slightly browned. The top may have some browned spots, but not be completely dark.

Let cool, then top with powdered sugar.