Almonds and walnuts blondie

These flourless almonds and walnuts blondie are quick to make, wonderfully moist and packed with nuts. Rich, buttery and incredibly easy to prepare, they’re proof that simple ingredients can create something truly delicious. Although they’re quite low in height and may look unassuming, they really come to life when served with a dollop of yoghurt or sour cream and some fresh berries. They’re delicious both warm and cold. With plenty of butter and nuts in the batter, they have a naturally rich, almost fudgy texture, and they stay fresh and moist for days.

Ingredients for the almonds and walnuts blondie:

• 200 g butter
• 75 g white chocolate, finely chopped
• 100 g light brown sugar
• 2 teaspoons ground ginger
• 3 large eggs
• 150 g ground almonds
• 100 g walnuts, very finely chopped

All the ingredients should be at room temperature.

Melt the butter in a small saucepan. Remove from the heat, add the chopped white chocolate and stir until completely melted. Transfer the mixture to a bowl and leave to cool slightly. Add the brown sugar and ground ginger and whisk until combined. Add the eggs, one at a time, whisking after each addition until just incorporated. Fold in the ground almonds and finely chopped walnuts.

Line a 23 cm square baking tin with baking paper. Pour the batter into the prepared tin and level the surface.

Bake at 160°C for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, leave to cool completely, then cut into squares. The blondies will be quite low in height.

Serve with Greek yoghurt or sour cream and fresh blueberries or raspberries.

Enjoy!

Recipe source: At My Table by Nigella Lawson.