Almond blondies

Almond blondies

By
From
Lucy's Bakes
Makes
16 squares
Prep
10 mins
Cooking time
25 mins
Photographer
Jacqui Melville

I feel very privileged to have worked with Skiworld for many years as it has given me reasons to explore the local cuisines of France, Austria, Switzerland and North America. In fact, I would probably not have made the effort to find these delightful traybakes if I had not been searching for new recipes for the chalets in the Rockies. Of course, blondies are not new but, being white chocolate-based, they are a pleasant change from chocolate brownies. Originally made with macadamia nuts in our chalets, I think the almonds are better as they have better flavour once baked. So thanks Skiworld for this one!

Ingredients

Quantity Ingredient
60g butter, at room temperature
125g demerara sugar
1 egg
15g vanilla extract
125g plain flour
50g ground almonds
5g baking powder
3g salt
100g white chocolate, chopped
100g whole almonds, roughly chopped

Method

  1. Preheat the oven to 180°C. Line a 20 cm square baking tin with baking paper.
  2. Cream the butter and sugar together in a mixing bowl using a wooden spoon or an electric whisk.
  3. Add the egg and vanilla extract and beat well.
  4. Fold in the dry ingredients except the nuts using a metal spoon.
  5. Transfer the mixture to the prepared baking tin and level with a spatula. Sprinkle with the chopped whole almonds and press slightly into the batter. Bake for 25–30 minutes.
  6. Cool in the tin and then cut into squares.

Note

  • This recipe is vegetarian.

Tip

  • You can always revert to macadamia nuts if you wish or try using salted, roasted peanuts in place of almonds and use half the salt.

What the the testers say

  • HELEN WOOLDRIDGE AND LYNSEY JONES – ‘We had no whole almonds so used walnuts – more grown-up flavour but great all the same and we served them as a pud with ice cream and berries.’

    MANDY FISHER – ‘I made them for the hubby and I wouldn’t make any changes to them apart from drizzling with melted white chocolate!’

    KAJAL MISTRY – ‘An easy-to-follow recipe and I loved the flavour. I thought the vanilla would be too much but not at all and the almonds were really good in them. I used a larger tin, so mine were a bit flatter than the picture and looked and tasted like giant square cookies.’
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