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Almond Croissant Blondies Recipe

Almond Croissant Blondies Recipe
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★★★★★

5.1 from 5 reviews

These Almond Croissant Blondies are a decadent twist on classic blondies, featuring a rich almond frangipane swirl and crunchy sliced almonds topping. Moist and buttery with aromatic almond and vanilla extracts, these bars capture the essence of almond croissants in an easy-to-make dessert perfect for any occasion.

Ingredients

Scale

Blondie Batter

  • 1 cup unsalted butter, melted (226 grams)
  • 1 ½ cups light brown sugar, packed (300 grams)
  • 2 large eggs (about 120 grams)
  • 1 teaspoon vanilla extract (5 mL)
  • 1 teaspoon almond extract (5 mL)
  • 2 cups all-purpose flour (240 grams)
  • 1 teaspoon baking powder (5 grams)
  • ½ teaspoon salt (2.5 grams)

Almond Frangipane

  • ½ cup unsalted butter, softened (113 grams)
  • ½ cup granulated sugar (100 grams)
  • 1 large egg (about 60 grams)
  • 1 cup almond flour (96 grams)
  • ½ teaspoon almond extract (2.5 mL)

Topping

  • ¼ cup sliced almonds (30 grams)
  • 2 tablespoons powdered sugar (for dusting) (15 grams)

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it to ensure easy removal of the blondies after baking.
  2. Make blondie wet mix: In a large bowl, whisk together the melted butter and light brown sugar until the mixture is smooth and combined.
  3. Add eggs and extracts: Whisk in the eggs, then add vanilla extract and almond extract, mixing thoroughly to incorporate all flavors evenly.
  4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined to avoid overmixing.
  5. Prepare almond frangipane: In another bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg, almond flour, and almond extract, mixing until the frangipane is smooth and creamy.
  6. Assemble blondies: Pour the blondie batter into the prepared pan and spread it evenly to the edges.
  7. Swirl frangipane: Drop dollops of the almond frangipane over the blondie batter. Use a knife or skewer to gently swirl the frangipane into the batter creating a marbled effect.
  8. Add almonds: Sprinkle sliced almonds evenly over the top to add a crunchy texture after baking.
  9. Bake: Place the pan in the oven and bake for 30–35 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool and dust: Allow the blondies to cool completely in the pan. Once cooled, dust with powdered sugar and slice into squares for serving.

Notes

  • Ensure the butter for the frangipane is softened, not melted, for proper texture.
  • Do not overmix the batter to keep the blondies tender and moist.
  • Use parchment paper for easy removal and cleaner slicing.
  • You can toast the sliced almonds beforehand for extra flavor and crunch if desired.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
  • These blondies freeze well if wrapped tightly; thaw before serving.

Nutrition

Keywords: almond croissant blondies, almond blondies, frangipane blondies, almond dessert bars, almond croissant dessert

Find it online: https://cookwithlea.com/almond-croissant-blondies-recipe/