*National Almond Day may have been two days ago but there’s still time to enter to win an almond prize pack.*
I get asked a lot whether almond flour can be used in a recipe in place of almond meal and vice versa. I’ve never found much of a difference when baking with either one. Almond flour is lighter and finer than almond meal and generally better for light and airy baked goods.
I used a very fine almond flour for these and couldn’t believe how much they melted in your mouth for something that’s grain-free. The almond butter and almond flour together make a great flavor that’s more than your average blondie has.
These are definitely on the cakier side of blondies. I would love to figure out how to make them more fudgy, but still had no complaints with this recipe. Next time I would consider making a buttercream frosting to put on top of them.
White Chocolate Almond Blondies
Prep time: 10 minutes
Cook time: 30 minutes
- 1 cup almond flour or almond meal
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1/4 cup natural almond butter
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- Preheat your oven to 350 degrees
- In a large bowl, mix together the almond flour, sugar, baking soda and salt.
- Beat in the eggs and almond butter until fully incorporated.
- Slowly mix in the melted butter and vanilla extract until evenly mixed.
- Pour the batter into a greased 8 x 8 baking pan.
- Sprinkle the white chocolate chips over the batter and gently press them in.
- Bake for 25-30 minutes until the center of the blondies has set.
- Let them cool before cutting.