Almond Croissant Blondies Recipe
These Almond Croissant Blondies are a decadent twist on classic blondies, featuring a tender, buttery base layered with a rich almond frangipane and topped with crunchy sliced almonds. Inspired by the flaky sweetness of almond croissants, this delightful dessert combines the nutty flavor of almond flour with fragrant vanilla and almond extracts for a luscious treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 blondie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Blondie Batter
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1/4 teaspoon almond extract
- 2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 & 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/3 cup almond flour
- 1/2 cup sliced almonds (for topping)
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, for elevated flavor)
- 2/3 cup almond flour
- Pinch of salt
Finishing
- Powdered sugar for dusting
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to prevent sticking.
- Make the frangipane. In a mixing bowl, cream together 4 tablespoons of butter and 1/4 cup granulated sugar until smooth and fluffy. Add the egg yolk, orange zest (if using), 1/4 teaspoon vanilla extract, and 1/4 teaspoon almond extract, then mix well. Fold in 2/3 cup almond flour and a pinch of salt until a smooth paste forms. Set aside.
- Mix the blondie batter. In a large bowl, combine 1/2 cup softened unsalted butter and 1 cup light brown sugar, mixing until well combined. Add 1 large egg, 1/4 teaspoon almond extract, and 2 teaspoons vanilla extract and continue mixing until the batter is smooth.
- Add dry ingredients. Sift together 1 & 1/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup almond flour. Gradually stir these dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Assemble the blondies. Spread the blondie batter evenly in the prepared baking pan. Spoon the frangipane mixture on top, then gently swirl it into the batter using a wooden skewer or knife. Sprinkle sliced almonds evenly over the top.
- Bake. Bake in the preheated oven for about 30 minutes, or until the edges are set and the center is just slightly firm to the touch.
- Cool and finish. Allow the blondies to cool completely in the pan. Once cooled, dust with powdered sugar and cut into squares before serving.
Notes
- Do not overmix the batter to ensure tender blondies.
- Orange zest in the frangipane is optional but adds a lovely citrus note.
- Make sure butter is softened for easier mixing but not melted.
- Use parchment paper for easy removal and clean edges.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: Almond Croissant Blondies, blondies, almond frangipane, dessert bars, nutty dessert, easy baking recipe, buttery blondies, almond flour blondies
Find it online: https://cookwithlea.com/almond-croissant-blondies-recipe-2/
