Mmm…blondies. A little piece of heaven on a plate. I am in love with all things raspberry and all things almond, so these were a match made in heaven for me.
I just regret that it took me so dang long to make them. 🙂
Raspberry Almond Blondies
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1 cup sliced almonds
1 2/3 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
9 tablespoons butter (that’s one stick plus one tablespoon), softened
1 cup (lightly packed) brown sugar
1/2 teaspoon vanilla extract
1/3 teaspoon almond extract*
1 pint raspberries
Preheat the oven to 325°. Grease a 8×8 baking dish.
Toast the almonds in a dry skillet or in the oven until they smell nutty but are not browned. Remove from pan and set aside 1/4 cup.
In a small bowl, mix the flour, baking powder, and salt. Set aside.
Cream the butter and sugar together until creamy, about 3 or 4 minutes. Beat in the eggs one at a time, then stir in the extracts. Slowly beat in the dry ingredients, stopping to scrape down the sides. Using a rubber spatula, fold in 3/4 cup of almonds. Spread evenly into the prepared pan.
Top the batter evenly with the raspberries and then with the remaining 1/4 cup almonds. Bake for 50-60 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before turning it out onto a wire rack to finish cooling. Sprinkle with powered sugar before serving, if desired.
*The almond extract is optional, but delicious. If you don’t like almond extract (it is very strong) or don’t want to use it, use a full teaspoon of vanilla extract instead.
-Adapted from Maratha Stewart