Cranberry Almond Blondies |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Cranberries, Almonds, in Blondies - Oh My! Be sure to toast the almonds before you put them in for a nice nutty flavor. The ones you scatter on top make this dessert over the top beautiful. Trust the process, this batter is very thick. I use my Kitchen-aid mixer to do the heavy work for me. Ingredients:
9 tablespoons unsalted butter, softened, plus more for pan |
1 2/3 cups all-purpose flour |
1 teaspoon baking powder |
3/4 teaspoon salt |
1 cup light-brown sugar, packed |
2 large eggs |
1 teaspoon pure vanilla extract |
1 teaspoon almond extract |
1 cup sliced almonds (3 ounces) |
1/2 cup cranberries, sliced |
confectioners' sugar, for dusting |
Directions:
1. Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
2. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
3. Put butter and sugar in the bowl of an electric mixer; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla, and almond extracts; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
4. Pour oh-so-thick batter into prepared pan; spread with a rubber spatula. Scatter cranberries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners’ sugar before cutting into squares.
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