The recipe is from our Cookie Companion cookbook page 191, for Scandinavian Blondies. They're actually quite simple. Preheat the oven to 325°F. Grease (and line with parchment!) an 8" square pan 2 large eggs 1 cup (7 ounces) sugar 1/2 teaspoon salt 1 teaspoon almond or lemon extract 1/2 cup (1 stick, 4 ounces) unsalted butter, melted 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour 1/2 cup (2 ounces) sliced almonds Beat the eggs well, until light colored and thick. Add the sugar and salt, continuing to beat until shiny and pale yellow. Add the extract, melted butter, and 1/2 cup of the flour, folding it in gently. Fold in the remaining flour. Pour the batter into the prepared pan and sprinkle with the nuts, if using. Bake for 30 to 35 minutes, until the edges just begin to pull away from the sides of the pan and they're a very light golden color. Remove from the oven and cool before cutting.

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