Such a clear day, it's like the winter's over. Music on the radio now, waiting for the new talkers to come and take over from the old talkers who've gone away for a rest. And I'm head over heels in love already. No longer any need even to look at her. She's there in my heart. Drinking coffee. A crazy life. Like it's not me. And she's watching me and watching me like she's never seen a man eating before.The Lover is really good...even if you don't care about Zionism or politics. Multiple narrators, as in As I Lay Dying, but not as confusing or complex. As Yehoshua notes, even something as basic as eating can become a new experience in the presence of someone you're nuts about.
--The Lover, A.B. Yehoshua
I'm pretty nuts about blondies. Unlike more temperamental desserts, it's hard to mess them up. I had made them plain, with m&ms, oats, and Nutella, but never almond-flavored. It was only a matter of time.
The following almond variation came to me as pleasantly and effortlessly as a head-over-heels sensation. What emerged from the oven is everything I imagined it would be. In fact, I'd have to say that it's my new favorite. But I've always been pretty nuts about almonds. Ha.
Nuts for Almond Blondies
1 scant cup all-purpose flour (scant = a little under)
3/4 cup almond flour
3/4 cup light brown sugar
1/4 cup sugar
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, melted
1 extra-large egg
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp sea salt
Preheat oven to 350°F. Mix the ingredients together with a rubber spatula until smooth. Pour into a greased 8 in. square pan. Bake for 30 minutes. Chewiness factor is maximized when consumed at room temp or not too hot.