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Almond Croissant Blondies Recipe

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4.2 from 9 reviews

These Almond Croissant Blondies blend the rich, buttery chewiness of classic blondie bars with the delicate, nutty flavors of almond croissants. Featuring a creamy almond frangipane swirl and topped with toasted sliced almonds, they offer a deliciously unique twist perfect for breakfast or dessert.

Ingredients

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 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)

Frangipane

  • 4 tbsp 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to ensure easy removal of the blondies after baking.
  2. Make the Frangipane: In a bowl, cream together 4 tablespoons of butter and 1/4 cup granulated sugar until light and fluffy. Mix in one egg yolk, 1/4 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon orange zest until evenly combined. Fold in 2/3 cup almond flour and a pinch of salt until a smooth paste forms. Set the frangipane aside.
  3. Prepare Blondie Batter: In a large mixing bowl, cream 1/2 cup softened unsalted butter with 1 cup packed light brown sugar until well combined. Add one large egg, 1/4 teaspoon almond extract, and 2 teaspoons vanilla extract, mixing until smooth. Gently stir in 1 & 1/3 cups all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup almond flour until just combined. Avoid over-mixing to keep the blondies tender.
  4. Assemble: Spread the blondie batter evenly in the prepared baking pan. Spoon the frangipane over the batter and use a wooden skewer or knife to swirl it into the blondie batter, creating a marbled effect. Sprinkle the top with 1/2 cup sliced almonds for added crunch and almond flavor.
  5. Bake: Bake in the preheated oven for about 30 minutes or until the edges are set and the center feels slightly firm to the touch. Avoid overbaking to keep the blondies moist and chewy.
  6. Cool and Serve: Allow the blondies to cool completely in the pan. Once cooled, dust them lightly with powdered sugar for a delicate finishing touch. Cut into 16 squares and serve.

Notes

  • Room temperature eggs help achieve a smooth, well-emulsified batter.
  • Do not overmix the batter to prevent tough blondies.
  • The orange zest in the frangipane is optional but adds a subtle citrus brightness that elevates the almond flavor.
  • Use parchment paper to easily lift the blondies out of the pan for clean cutting.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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