• Preheat your oven to 350°F and line a 8x8 inch baking pan with parchment paper.

Make the frangipane

• Cream the butter, and white sugar sugar together.
  4 tablespoon butter, ½ cup granulated sugar
• Mix in the egg yolk, orange zest, vanilla extract, and almond extract together.
  1 egg yolk, ¼ teaspoon vanilla extract, ¼ teaspoon almond extract, ¼ teaspoon orange zest
• Fold in salt, and almond flour until a paste forms. Set aside.
  ⅔ cup almond flour, pinch of salt

Make the blondies

• In a large bowl, mix the softened butter and brown sugar until well combined.
  ½ cup unsalted butter, 1 cup light brown sugar
• Add the egg, and almond extract, and mix until smooth.
  1 large egg, ¼ teaspoon almond extract, 2 teaspoon vanilla extract
• Add the flour, baking powder, salt, and almond flour and stir until just combined. Do not over-mix.
  ¼ teaspoon salt, 1 & ⅓ cup all-purpose flour, ¼ teaspoon baking powder, ⅓ cup almond flour
• Spread the batter evenly into the prepared baking pan. top with the frangipane then swirl using a wooden skewer. Top with the sliced almonds
  ½ cup sliced almonds
• Bake for 30 minutes, or until the edges are set and the center is slightly firm.
• Allow the blondies to cool in the pan before dusting with powdered sugar, and slicing into squares.
  Powdered sugar