Place 1 sheet of puff pastry on to a baking tray with parchment paper, place another parchment paper on top and a baking tray. This will keep the puff pastry from rising and give you extra layers. Bake at 200c for 15 minutes or until golden. Once cooled completely, trim the edges to fit a 23x23cm baking tray.
Start by making the blondie, brown the butter in a saucepan for 5-10 minutes, stirring continuously until you get brown specs. Cool completely, transfer to a bowl and add the eggs and sugars and vanilla. Add flour and baking powder. Set aside.
Start making the peanut frangipane, mix all the ingredients together in a bowl.
Assemble by placing the sheet of puff pastry into the baking tray, top with half the blondie mixture, add frangipane, the rest of the blondies mixture and top with almonds.
Bake at 170c for 35 minutes. Once cool, dust with icing sugar.
