Almond Blondies

Source: Almond Board of California

Makes 16 (2-inch square) bars

1/2 cup butter
1/4 cup almond butter (see note)
1 cup light brown sugar
1 large egg
1 teaspoon almond extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup quick-cooking oats
1/2 cup plus 1/4 cup sliced almonds, roasted (divided use) (see note)
1/2 cup finely diced dried California apricots
1/4 cup golden raisins

Heat oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil and grease with nonstick spray.

Cream butter and almond butter until fluffy, using a mixer. Add brown sugar, egg and almond extract, and beat until light.

Sift together flour, baking soda, baking powder, cinnamon and salt. Stir dry ingredients into butter mixture just until blended. Stir in quick-cooking oats, 1/2 cup almonds, apricots and raisins.

Spoon batter into prepared pan and smooth with a table knife or small metal spatula. Sprinkle with remaining 1/4 cup almonds. Bake 30 minutes to 35 minutes, or until firm and a wooden pick comes out nearly clean. Let cool to room temperature before lifting foil out of pan. Peel foil off blondies and cut into 16 squares.

NOTE: Almond butter may be found next to jams and jellies in some supermarkets.