INGREDIENTS

INSTRUCTIONS

Heat oven to 350.  Line an 8" square pan with foil.  Let ends extend
above pan on 2 sides. Grease foil in pan.  For crust:  Process toasted
almonds in a blender or food processor  using the on/off button just
until finely chopped. Add sugar and  butter and process on/off until
well mixed. Press mixture evenly over  the bottom of the foil lined
pan.  For Blondie:  Melt butter in the microwave or a saucepan over low
heat. Off heat, add the white chocolate and let stand 2 minutes.  Whisk
until smooth.  Meanwhile beat the eggs, both sugars and baking powder
in a medium  bowl with an electric mixer on high speed until pale and
fluffy,  about 2 minutes. Beat in cooled white chocolate, the lemon
peel and  extracts. Stir in flour just until blended.  Spread batter
evely over the crust.  Sprinkle with slivered almonds,  patting almonds
down slightly into batter. Bake 30 to 35 minutes  until a pick inserted
in the center comes out with a moist crumb.  Cool in pan on wire rack.
Lift foil by ends onto a cutting board.  Cut brownies into 9 squares.
Cut each square in half diagonally. Recipe By     : Laura Hunter
Posted to FOODWINE Digest  8 November 96  Date:    Fri, 8 Nov 1996
19:00:29 -0500  From:    Laura Hunter <LHunter722@AOL.COM>  NOTES : To
Toast Almonds:  Spread in a shallow pan and bake in a 350  oven for 10
minutes, stirring once or twice, until lightly browned.  Let cool
completely before chopping.

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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 104
Total Fat: 12g
Cholesterol: 37.6mg
Sodium: 23.2mg
Potassium: 110.8mg
Carbohydrates: 14.7g
Fiber: 1.4g
Sugar: 6.3g
Protein: 3.8g