GLUTEN-FREE FRANGIPANE BLONDIES
Frangipane is the classic French almond-based tart filling, and having a batch readily available can be happiness itself.
While quick and easy to make with just a few commonly-available ingredients, Frangipane will keep well in the fridge for several days or up to 8 weeks in the freezer.
Keep it if you can.
Spread it on top of this simple recipe for Frangipane Blondies and you’ll very quickly have a sweet little treat that everyone’s going to love.
Jan
FRANGIPANE BLONDIES
Makes 36 small squares
For the Frangipane
100 gm unsalted butter, melted and cooled for 5 minutes
100 gm caster sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
100 gm almond meal
Pinch of sea salt
For the Blondies
170 gm unsalted butter, melted and cooled for 5 minutes
260 gm brown (not dark brown) sugar
1 whole egg plus one egg yolk, at room temperature
1½ teaspoons vanilla extract
150 gm Revenge Gluten-free Plain Flour
25 gm almond meal
½ teaspoon baking powder, sifted
Scant teaspoon sea salt flakes
Flaked almonds (optional)
Icing sugar (optional)
Preheat the oven to 180°C. Butter a square 23cm cake tin and line with baking paper, allowing enough spare paper to help lift the Frangipane Blondies from the tin.
First, make the frangipane. Add the melted butter and sugar together in a medium bowl. Whisk together for a minute or two.
Add the eggs and vanilla extract and stir through. Then add the almond meal and salt and bring together into a paste. Refrigerate until needed.
For the Blondie base, take a large bowl, add the melted butter and brown sugar and whisk until fully combined.
Add the egg, egg yolk and vanilla extract and mix well.
Combine the Gluten-free Plain Flour, almond meal, baking powder and salt and add to the butter mixture. Mix until the batter comes together. Scrape the sides of the bowl well to ensure no dry ingredients are left out.
Spread the Blondie batter evenly across the bottom of the prepared cake tin - an offset spatula is helpful if you have one.
Whisk the frangipane with a fork and spread an even layer on top of the Blondie. Sprinkle flaked almonds on top if you’re using them.
Bake for 40 - 45 minutes until the centre feels firm. If the top is browning too much, cover with a loose sheet of foil.
Allow to cool, then sprinkle with icing sugar if you like and slice into pieces. We like to make 5 cuts in either direction to make small squares, but you may prefer larger pieces.
Store in an airtight container at room temperature for three days. If there are any left, refrigerate them for another 3 or 4 days, they’ll still be good.