Introduction

These Almond Croissant Blondies offer a delightful twist on classic blondies, featuring a rich almond frangipane swirl and a crunchy almond topping. They combine buttery sweetness with subtle almond and vanilla flavors for an indulgent treat perfect for any occasion.

The image shows a close-up of a single square pastry with three visible layers: a light, fluffy golden-brown bottom layer, a middle layer with a slightly denser texture, and a top layer dusted generously with white powdered sugar and thin, toasted almond slices that add texture. The pastry has a small bite taken from one corner, revealing the crumb inside. Around the pastry, there are scattered almond slices on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened
1 cup light brown sugar, packed
1 large egg, at room temperature
1/4 teaspoon almond extract
2 teaspoons vanilla extract
1/4 teaspoon salt
1 & 1/3 cups all-purpose flour
1/4 teaspoon baking powder
1/3 cup almond flour
1/2 cup sliced almonds (for topping)
Powdered sugar (for dusting)

For the Frangipane

4 tablespoons butter
1/4 cup granulated sugar
1 egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon orange zest (optional)
2/3 cup almond flour
Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
Step 2: Make the frangipane by creaming together 4 tablespoons of butter and 1/4 cup granulated sugar until smooth.
Step 3: Mix in the egg yolk, orange zest (if using), vanilla extract, and almond extract until combined.
Step 4: Fold in the almond flour and a pinch of salt until a paste forms. Set the frangipane aside.
Step 5: In a large bowl, mix the softened butter and brown sugar until well combined.
Step 6: Add the egg, almond extract, and vanilla extract to the butter mixture and stir until smooth.
Step 7: Add the all-purpose flour, baking powder, salt, and almond flour. Stir gently until just combined, being careful not to over-mix.
Step 8: Spread the blondie batter evenly into the prepared baking pan.
Step 9: Drop spoonfuls of the frangipane over the batter and swirl gently with a wooden skewer to create a marbled effect.
Step 10: Sprinkle the sliced almonds evenly over the top.
Step 11: Bake for 30 minutes, or until the edges are set and the center is slightly firm to the touch.
Step 12: Let the blondies cool completely in the pan, then dust with powdered sugar before slicing into squares.

Tips & Variations

Use room temperature ingredients for smoother batter and better texture.
For extra almond flavor, lightly toast the sliced almonds before topping.
Swap orange zest for lemon zest if you prefer a different citrus note.
To make the blondies gluten-free, substitute the all-purpose flour with a gluten-free blend.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in a microwave or enjoy them cold. For longer storage, freeze the blondie squares wrapped tightly for up to 2 months and thaw before serving.

How to Serve

A close-up image shows a single square piece of almond cake resting directly on a white marbled surface. The cake has three visible layers: the bottom layer is light brown and dense, the middle layer appears soft and moist with a slightly darker tone, and the top layer is covered with a dusting of white powdered sugar and sprinkled with thin, toasted almond flakes, adding texture and a bit of golden color. Some almond flakes are scattered around the cake on the surface, giving a natural feel. The piece has a small bite taken from one corner, showing the soft interior clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these blondies dairy-free?

Yes, you can substitute the butter with a dairy-free alternative like margarine or coconut oil. Keep in mind this may slightly alter the texture and flavor.

How do I know when the blondies are done baking?

The edges should be set and lightly golden, while the center remains slightly firm and not wet. A toothpick inserted near the center may have a few moist crumbs but should not be covered in raw batter.