Preheat the oven to 350 F. Spray and parchment line a 9×9 inch pan.
Cream the butter and sugar together with an electric mixer until light and fluffy.
Add in the eggs and vanilla. Mix until combined.
Add the flour, baking powder, and salt. Stir in until just combined.
Melt the white chocolate in the microwave in twenty-second intervals until completely melted. Make sure you don’t burn it.
Once it’s melted, stir it to the mixture.
Fold in the sliced almonds.
Pour the batter into the prepared pan and spread with a spatula into an even layer.
Add the raspberries over the top of the batter.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Since they are very light, make sure to not overbake. They should look slightly undercooked.
Remove from the oven and let the blondies cool in the pan.
Once cool, take out the blondies and cut into even squares.
Optional: Melt more chocolate and drizzle over the top.
Notes
Butter: I use salted butter. If using unsalted butter, increase the salt to 1/2 teaspoon.
All-purpose flour: It's important to properly measure the flour. Either weigh it or sift/stir it. Then lightly spoon into the measuring cup and level.