Already familiar with brownies? Then why not give blondies a try? These delicious mini cakes are made from white chocolate and almonds so try out our recipe today!
|200 g||sour cream|
|1 pinch||of salt|
|75 g||Caotina Blanc|
|120 g||white flour|
|50 g||almond flakes, finely ground|
|1 tsp||baking powder|
|75 g||white chocolate|
|20 g||almond flakes|
Melt the butter and leave to cool. Stir in the sour cream.
Beat the eggs, sugar and salt until light and fluffy. Mix in the Caotina Blanc, flour, almonds and baking powder, and gradually beat the butter and sour cream mixture into the batter. Pour the mixture into the prepared mould.
Divide the chocolate into 12 pieces and press into the batter at regular intervals. Sprinkle the almond flakes over the top.
Bake for 30-35 mins in the lower half of an oven preheated to 180 degrees.
Remove and leave to cool in the mould. Cut into cubes and dust with icing sugar.
- If using a larger mould, use more pieces of chocolate. The blondies will be thinner and baking time will be reduced by a few minutes.
- Wrap in some pretty packaging as a gift for a friend.
- Storage: store in the fridge in an airtight container and consume within 2-3 days.