Cranberry Almond Blondies

• 9 tablespoons unsalted butter, softened, plus more for pan
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup light-brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1 cup sliced almonds (3 ounces)
• 1/2 cup cranberries, sliced
• confectioners' sugar, for dusting

1. Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
2. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
3. Put butter and sugar in the bowl of an electric mixer; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla, and almond extracts; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
4. Pour oh-so-thick batter into prepared pan; spread with a rubber spatula. Scatter cranberries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners' sugar before cutting into squares.

unsalted butter, allpurpose, baking powder, salt, lightbrown sugar, eggs, vanilla, almond, almonds, cranberries, confectioners

Taken from www.food.com/recipe/cranberry-almond-blondies-348838 (may not work)