Preheat oven to 350° F (175° C). Line an 8 x 8-inch square baking tin with parchment, allowing a 1-inch overhang on all sides. Spray lightly with nonstick spray. Set aside.

In a small bowl, stir together all purpose flour, almond flour, baking powder, and fine sea salt.

In a large mixing bowl or the bowl of a stand mixer, mix softened butter on medium-high speed until light and fluffy.

Mix in the egg, light brown sugar, golden syrup, and vanilla bean paste.

Mix in the almond butter.

Add the dry ingredients and mix on low speed until just barely combined. Do not overmix.

Stir in the oats, white chocolate chips, dried cherries, and chopped almonds.

Spread blondie batter into prepared tin. (Batter will be thick.) With damp fingertips, pat down to evenly distribute the mixture across the entire surface.

Scatter with the sliced almonds.

Bake in preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out mostly clean.

Transfer to a wire rack to cool completely before slicing.

Store leftover blondies in an airtight container, layered between sheets of parchment, for up to 5 days.