Instructions
- Preheat oven to 325°F (160°C).
- Brown the Unsalted Butter in a saucepan over medium heat until golden brown and fragrant. Let cool slightly.
- In a medium bowl, whisk together all Dry Ingredients.
- In a separate bowl, cream together the browned butter, Vanilla Extract, and Almond Extract until combined.
- Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
- Press the dough into an ungreased 8x8 inch baking pan.
- Sprinkle the top evenly with Turbinado Sugar.
- Bake for 30-35 minutes, or until lightly golden brown.
- Let cool completely before cutting into squares.
