Recipe: Almond Blondie Triangles (using white chocolate and lemon peel)

ALMOND BLONDIE TRIANGLES

FOR THE CRUST:
1 cup slivered almonds, toasted
2 tablespoons light brown sugar
2 tablespoons butter, room temperature

FOR THE BLONDIES:
3/4 stick (6 tablespoons) butter
3 ounces white chocolate, chopped into small pieces
2 large eggs, room temperature
1/2 cup light brown sugar, packed
1/2 cup white granulated sugar
1/2 teaspoon baking powder
2 teaspoons 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 degrees F. Line an 8-inch square pan with foil. Let ends extend above pan on 2 sides. Grease foil in pan.

TO MAKE THE CRUST:
Process toasted almonds in a blender or food processor using the on/off button just until finely chopped. Add 2 tablespoons brown sugar and 2 tablespoons butter and process on/off until well mixed. Press mixture evenly over the bottom of the foil lined pan; set aside.

TO MAKE THE BLONDIES:
Melt 6 tablespoons 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 1/2 cup brown sugar and white sugar 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 evenly 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.

Makes 18 blondies
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