By An Edible Mosaic
Pro tip
Make the frangipane in a blender or food processor.
Make the blondie batter and spread it out in an 8 by 8-inch baking pan. Top with the frangipane and sliced almonds.
Bake until the blondies are golden along the outside and puffed in the center. Cool, then sprinkle on a little powdered sugar.