Print

Almond Croissant Blondies Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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