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Dense, aromatic and simple.

Ingredients
200 g white chocolate
125 g unsalted butter
3 medium sized eggs
grated zest of an organic orange
100 g finely chopped candied orange peel
100 g sugar
100 g unpeeled ground almonds
50 g flour
a handfull sliced almonds
powdered sugar

Pre-heat the oven at 170 °C circulating heat and grease the brownie pan.

Melt and stir the butter with the coarsely crated white chocolate at a low temperature. Take the pan of the heat and mix with the ground almonds, flour and orangeat. Beat the eggs with the sugar to a cream. When the other ingredients have cooled down a bit, mix everything with the orange zest together. Sprinkle with the sliced almonds and bake it for about 25 minutes. Dust with a powdered sugar. That was easy, wasn't it?

If you want to enjoy them for a week or even more, wrap them in cling foil after they have cooled down completely. After a few days they become even more aromatic.

Variations
- You can leave out the almonds. Increase the amount of flour to 100 g.
- If life gives you lemons (the non combustible kind), use lemon zest and succade instead.
- You can also use a muffin tray.