Almond Blondie Triangles
Almond Blondie Triangles
Recipe By : Laura Hunter
Serving Size : 18 Preparation Time :0:25
Amount Measure Ingredient -- Preparation Method
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Crust
1 cup slivered almonds -- toasted
2 tablespoons light brown sugar
2 tablespoons butter -- room temperature
Blondie
3/4 stick butter
3 ounces white chocolate, chopped -- into small pieces
2 large eggs -- room temperature
1/2 cup light brown sugar -- packed
1/2 cup granulated sugar
1/2 teaspoon baking powder
2 tesa freshly grated lemon peel
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 1/4 cups flour
1/4 cup 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 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.
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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.
