Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Slivered almonds; toasted |
| 2 tablespoons | Light brown sugar |
| 2 tablespoons | Butter; room temperature |
| ¾ | Stick butter |
| 3 ounces | White chocolate, chopped; into small pieces |
| 2 larges | Eggs; room temperature |
| ½ cup | Light brown sugar; packed |
| ½ cup | Granulated sugar |
| ½ teaspoon | Baking powder |
| 2 | Tesa freshly grated lemon peel |
| ½ teaspoon | Vanilla |
| ¼ teaspoon | Almond extract |
| 1¼ cup | Flour |
| ¼ cup | Slivered almonds |
CRUST
BLONDIE
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 food processor using the on/off button just until finely chopped. Add sugar and butter and process on/off until well mixed. Press mixture evenly over the bottom of the 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 until smooth.
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 on wire rack.
Lift foil by ends onto a cutting board. Cut brownies into 9 squares. Cut each square in half diagonally. Recipe By : Laura Hunter
Posted to FOODWINE Digest 8 November 96 Date: Fri, 8 Nov 1996 19:00:29 -0500 From: Laura Hunter <LHunter722@...> NOTES : To Toast Almonds: Spread in a shallow pan and bake in a 350 oven for 10 minutes, stirring once or twice, until lightly browned. Let cool completely before chopping.