Almond Blondies Food

ALMOND BLONDIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, sugar and brown sugar for 3 minutes. Add butter and extracts; mix well. Combine the flour, baking powder and salt. Gradually add to the creamed mixture, beating just until blended. Fold in almonds., Pour into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. Cut into squares.

CHEWY ALMOND SQUARES (BLONDIES)

Steps:

• Preheat oven, prep pan, toast almonds: Preheat your oven to 350°F. Grease an 8x8-inch baking pan with butter. Toast blanched almonds if you have not already done so, and when cool, roughly chop them.
• Mix wet ingredients: In a mixing bowl, whisk together the melted butter and brown sugar until there are no more lumps of brown sugar. Whisk in the beaten egg and almond extract.
• Whisk dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and pinch of salt.
• Make batter: Add the dry mixture to the wet mixture and mix until smooth. Stir in the chopped almonds.

ALMOND BLONDIE BARS

Steps:

• Preheat oven to 350ºF and butter and 8x8" baking pan.
• Sift the flour, baking powder and salt into medium bowl.
• Grate the almond paste(using the large hole side of the box grater)into the flour; add the chocolate chips and almonds.
• Mix well until all ingredients are coated with flour.
• Rub the flour together with fingertips separating any pieces of almond paste that may have stuck together.
• Melt the butter and while still hot, beat into sugar using an electric mixer.
• Beat on high until sugar is diessolved and mixture is smooth, not granular.
• Add the egg and Amaretto(I used 2 tablespoons); beat until well mixed.
• Stir in the flour mixture just until incorported.
• Spoon into prepared pan and bake for 25-30 minutes or until slightly golden and toothpick comes out clean,.

RASPBERRY-ALMOND BLONDIES

Steps:

• Preheat oven to 325°F Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2-inches to hang over sides. Butter lining (excluding overhang); set side.
• Whisk together flour, baking powder and salt in a medium bowl; set aside.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until comined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
• Pour batter into prepared pan; spread with a rubber spatula. Scatter berries 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, 55-60 minutes. Dust with confectioners sugar before cutting into squares.

ALMOND BUTTER BLONDIES

Steps:

• In a large bowl, with a hand blender, mix almond butter until creamy.
• Mix in agave and eggs.
• Add salt and baking soda.
• Mix well with hand blender until all ingredients are thoroughly combined.
• Mix half of the chocodrops into the batter.
• Pour batter into a well greased 9 x 12 inch pyrex baking dish.
• Scatter the other half of the chocodrops on top of the batter.
• Bake at 325 degrees for 35 minutes.
• Serve.

CRANBERRY ALMOND BLONDIES

Steps:

• 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.
• Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
• 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.
• 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.

TOFFEE-ALMOND BLONDIES

Steps:

• Stir together butter and egg in a large bowl. (Mixture will not fully blend together.)
• Stir in cookie mix and vanilla until a soft dough forms.
• Stir in toffee bits and almonds until well blended.
• Press mixture into a lightly greased 13- x 9-inch pan.
• Bake at 350° for 25 to 30 minutes or until golden and a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack, and cut into bars.
• Note: For testing purposes only, Southern Living used Betty Crocker Chocolate Chip Cookie Mix and Heath Toffee Bits.