Almond Croissant Blondies Recipe

Introduction

Almond Croissant Blondies capture the buttery, nutty flavors of a classic almond croissant in a rich, chewy bar. This elegant twist on traditional blondies combines a creamy almond frangipane layer with toasted almonds for a delightful texture and flavor.

Ingredients

• 4 tablespoons unsalted butter (melted)
• 6 tablespoons granulated white sugar
• 3/4 cup almond flour
• 1/4 teaspoon salt
• 1 large egg
• 3/4 teaspoon almond extract
• 1/4 teaspoon pure vanilla extract
• 10 tablespoons unsalted butter
• 1/2 cup granulated white sugar
• 1/4 cup light brown sugar (lightly packed)
• 1 large egg
• 1/2 tablespoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons sliced almonds
• 1 tablespoon powdered sugar (for garnish)

Instructions

1. Step 1: Make the frangipane by adding the melted butter, granulated sugar, almond flour, salt, egg, almond extract, and vanilla extract to a blender. Process until smooth. If you don’t have a blender, whisk the ingredients together until fully combined.
2. Step 2: Preheat the oven to 350°F (175°C). Line an 8 by 8-inch baking pan with parchment paper, allowing it to hang over all four sides for easy removal.
3. Step 3: Make the blondie batter by heating 10 tablespoons butter, 1/2 cup white sugar, and 1/4 cup light brown sugar in a microwave-safe bowl or double boiler until the butter melts and the mixture thickens like caramel (about 2 minutes). Stir to dissolve the sugar completely.
4. Step 4: Stir the egg, vanilla extract, and almond extract into the butter-sugar mixture until combined.
5. Step 5: Gently fold in the flour and 1/4 teaspoon salt, taking care not to overmix.
6. Step 6: Spread the blondie batter evenly into the prepared baking pan. Drizzle the prepared frangipane over the top and evenly sprinkle the sliced almonds.
7. Step 7: Bake for 30 to 34 minutes, until the edges are golden and the center is puffed but still slightly soft. Avoid overbaking to keep them moist.
8. Step 8: Allow the blondies to cool to room temperature in the pan. Once cooled, dust the top with powdered sugar. Lift out using the parchment overhang, cut into squares, and serve.

Tips & Variations

• For a smoother frangipane without a blender, whisk the ingredients vigorously or use a hand mixer.
• Swap sliced almonds for chopped pistachios or walnuts for a different nutty flavor.
• Try adding a sprinkle of flaky sea salt on top before baking for a sweet-salty contrast.
• Use almond meal instead of almond flour for a coarser texture in the frangipane.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat refrigerated blondies briefly in the microwave to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the frangipane without a blender?

Yes, you can whisk the frangipane ingredients vigorously by hand or use a hand mixer until smooth. It may take a bit longer, but the texture will still be creamy.

What if I don’t have almond extract?

If almond extract isn’t available, you can substitute with an equal amount of vanilla extract, though the distinctive almond flavor will be milder. Alternatively, a small amount of amaretto liqueur can add almond notes if you prefer.

Almond Croissant Blondies Recipe

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4.9 from 103 reviews

These Almond Croissant Blondies are a delightful twist on the classic blondie, infused with a rich almond frangipane layer and topped with crunchy sliced almonds. With a buttery, caramel-like batter and aromatic almond and vanilla extracts, these blondies capture the essence of a croissant-inspired treat in a convenient baked bar form. Perfect for almond lovers looking for a luscious, nutty dessert with a tender, moist crumb.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 34 minutes
• Total Time: 49 minutes
• Yield: 9 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Frangipane

• 4 tablespoons unsalted butter, melted
• 6 tablespoons granulated white sugar
• 3/4 cup almond flour
• 1/4 teaspoon salt
• 1 large egg
• 3/4 teaspoon almond extract
• 1/4 teaspoon pure vanilla extract

Blondies Batter

• 10 tablespoons unsalted butter
• 1/2 cup granulated white sugar
• 1/4 cup light brown sugar, lightly packed
• 1 large egg
• 1/2 tablespoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons sliced almonds
• 1 tablespoon powdered sugar (for garnish)

Instructions

1. Prepare the Frangipane: Add all the frangipane ingredients (melted butter, granulated sugar, almond flour, salt, egg, almond extract, and vanilla extract) to a blender and process until smooth and creamy. If you don’t have a blender, whisk the ingredients thoroughly by hand until fully combined and smooth.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing the paper to hang over all four sides for easy removal later.
3. Make the Blondie Batter: In a microwave-safe bowl or using a double boiler on the stovetop, heat the butter, white sugar, and brown sugar until the butter melts completely. Stir the mixture until the sugars dissolve and the mixture thickens to a caramel-like consistency, which should take about 2 minutes. Remove from heat and stir in the egg, pure vanilla extract, and almond extract until combined. Gently fold in the all-purpose flour and salt, being careful not to over-mix to keep the batter tender.
4. Assemble the Blondies: Spread the blondie batter evenly into the prepared baking pan, ensuring a smooth, level surface. Drizzle the prepared frangipane evenly over the blondie batter. Sprinkle the sliced almonds evenly on top for a crunchy finish.
5. Bake: Place the pan in the preheated oven and bake for 30 to 34 minutes, or until the edges are golden brown and the center has puffed up but is still soft. Be cautious not to overbake as this may dry out the blondies.
6. Cool and Serve: Remove the blondies from the oven and allow them to cool completely at room temperature. Once cooled, dust the top with powdered sugar, use the parchment overhang to lift the blondies from the pan, cut into squares, and serve.

Notes

• If you don’t have a blender for the frangipane, whisk the ingredients vigorously by hand until the mixture is smooth.
• Do not overmix the blondie batter once the flour is added to keep the texture tender and soft.
• Use parchment paper for easy removal and clean slicing.
• Be careful not to overbake to maintain moistness and avoid dryness.

Keywords: Almond Croissant Blondies, almond blondies, frangipane dessert, almond flour blondies, buttery blondies, almond dessert bar, caramel blondies, easy almond dessert