Slightly beat eat the eggs by hand in a mixing bowl and then add the remaining ingredients reserving the toasted almonds. Mix by hand until well blended.
Pour batter into a greased, individual brownie pan or a mini cupcake pan. This will give you the baked edges on the cakes. (You can opt to pour into a 9 x 9 pan and cut like traditional blondies)
Sprinkle the toasted almonds over the batter.
Bake in a pre-heated 325 degree oven for 25-30 minutes or until a pick comes out clean. Cool in pan.