This recipe was created for a very specific reason: to use up a jar of this delicious sweet almond paste, known in Italian as crema di mandorle. If you’ve never tried this kind of sweet Sicilian almond paste before (different brands available here and here and also available here) the best way I can describe it to you is a bit like an almond version of the inside of a Kinder Bueno – sweet, creamy and only mildly nutty, it tastes like melted white chocolate with a hint of natural almond nuttiness. In fact, it’s so good that I usually eat it straight from the jar with a spoon, but I felt it was time to try putting it to even better use by incorporating it into some brownies.
Since I was already using almond paste, I thought it might be nice to use almond in the brownie batter too, so I replaced flour with ground almonds and thus, a delicious gluten-free brownie recipe was born. SO whether you want to add the swirly almond topping or not, this is a great gluten-free brownie recipe, which makes super soft, delicate and rich brownies that taste like a good flourless chocolate cake. The swirly almond stuff just takes them up a notch further, if you so happen to have some knocking around.
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Anna Lawson eats... 