Cranberry Almond Blondies

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.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 16 small squares

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.