Cranberry Almond Blondies

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

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

Recipe

• 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.