Yesterday afternoon, I was in need of a slow, calm bake. I'd had a busy couple of weeks and just wanted to spend some time, weighing out my ingredients and methodically working through a recipe. I find it really helps me when I'm feeling anxious or overwhelmed. I'd had this recipe from Jane's Patisserie saved as one I wanted to try, so thought it would be perfect day to do it.
I have adapted the original recipe slightly. The original recipe has 250g butter, 1 tsp of almond extract, 250g jam and 50g flaked almonds which worked well when I first made them. But, when I've made them since, I use 1/2 tsp almond extract as the flavour is so strong. I use less jam on top as using the full 250g made them too sickly sweet. I think about 3 tablespoons would be plenty, swirled through the mixture. And, depending on how nutty about nuts you are, you could use less flaked almonds on top. Let me know if you give this a go!
200g butter (melted)
125g granulated sugar
125g light brown sugar
1/2 tsp almond extract (or 1 tsp if you really like the almond flavour)
100g ground almonds
200g plain flour
1 tbsp cornflour
200g white chocolate chunks or chips
3 tbsp jam
30-50g flaked almonds
1. Preheat your oven to 160 fan. Lined a 9x9inch tin with baking paper.
2. In a large bowl, mix together the melted butter and sugars. Add the eggs and almond extract and beat again until smooth.
3. Add the flour, ground almonds and cornflour and mix to form a thick, blondie mixture. Add the white chocolate chips and fold through.
4. Pour the mixture into your prepared tin and spread out smoothly. Dollop the jam on top and lightly swirl through the blondie mixture. Sprinkle the flaked almonds on top.
5. Bake for 30-45 minutes (depending on your oven.) Once baked, leave to cool in the tin completely.
6. Once cooled, cut into pieces.