Almond Croissant Blondies Recipe

Introduction

These Almond Croissant Blondies perfectly blend the rich, buttery texture of blondies with the delicate, nutty flavor of almond croissants. With a creamy frangipane swirl and a crunchy almond topping, they make a delightful treat for any occasion.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 large egg, at room temperature
• 1/4 teaspoon almond extract
• 2 teaspoons 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
• 4 tablespoons butter (for frangipane)
• 1/4 cup granulated sugar (for frangipane)
• 1 egg yolk (for frangipane)
• 1/4 teaspoon vanilla extract (for frangipane)
• 1/4 teaspoon almond extract (for frangipane)
• 1/4 teaspoon orange zest (optional, for frangipane)
• 2/3 cup almond flour (for frangipane)
• Pinch of salt (for frangipane)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. Step 2: Make the frangipane by creaming together 4 tablespoons of butter and 1/4 cup granulated sugar until smooth.
3. Step 3: Mix in the egg yolk, orange zest (if using), 1/4 teaspoon vanilla extract, and 1/4 teaspoon almond extract until combined.
4. Step 4: Fold in a pinch of salt and 2/3 cup almond flour until a smooth paste forms. Set aside.
5. Step 5: In a large bowl, cream together the softened 1/2 cup butter and 1 cup brown sugar until well combined.
6. Step 6: Add the large egg and 1/4 teaspoon almond extract, mixing until smooth.
7. Step 7: Stir in the 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 overmixing.
8. Step 8: Spread the blondie batter evenly into the prepared pan. Dollop the frangipane over the top and swirl gently with a wooden skewer or knife.
9. Step 9: Sprinkle the 1/2 cup sliced almonds over the top.
10. Step 10: Bake for about 30 minutes, or until the edges are set and the center is slightly firm to the touch.
11. Step 11: Let the blondies cool completely in the pan before dusting with powdered sugar and slicing into squares.

Tips & Variations

• Use fresh almond flour for the best nutty flavor and moist texture.
• Adding the optional orange zest to the frangipane adds a bright, citrusy note that complements the almonds beautifully.
• For extra crunch, toast the sliced almonds lightly before topping the blondies.
• Swirl the frangipane gently to create pretty marbling without mixing it fully into the batter.

Storage

Store these almond croissant blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in a warm oven or microwave to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Almond flour adds moisture and a distinct flavor essential to this recipe’s texture. Substituting with all-purpose flour will change the texture and flavor, so it’s best to use almond flour as directed.

How do I know when the blondies are done baking?

The edges should be set and golden, while the center remains slightly soft but not wet. A toothpick inserted in the center should come out with a few moist crumbs, not raw batter.

Almond Croissant Blondies Recipe

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4.8 from 611 reviews

This Almond Croissant Blondies recipe combines the rich, buttery texture of classic blondies with the distinct flavors of an almond croissant. Featuring a tender almond flour batter swirled with a creamy frangipane and topped with crunchy sliced almonds, these blondies offer a perfect balance of sweetness and nuttiness. Dust with powdered sugar for an elegant finish, making them ideal for dessert or a special treat.

• Author: Lena
• 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

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Blondies 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

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 but helps elevate the croissant blondies)
• 2/3 cup almond flour
• pinch of salt

Topping

• 1/2 cup sliced almonds
• Powdered sugar (for dusting)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and make removal easier.
2. Make the frangipane: In a bowl, cream together 4 tablespoons of butter and 1/4 cup of granulated sugar until smooth. Add the egg yolk, orange zest, vanilla extract, and almond extract, mixing well to combine. Fold in a pinch of salt and 2/3 cup almond flour until a paste forms. Set the frangipane aside.
3. Prepare the blondies batter: In a large mixing bowl, cream the softened 1/2 cup unsalted butter with 1 cup of packed light brown sugar until well combined and creamy. Add 1 large egg and 1/4 teaspoon almond extract, mixing until smooth.
4. Add dry ingredients: To the butter mixture, add 1 & 1/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup almond flour. Stir gently until just combined, taking care not to overmix to maintain a tender texture.
5. Assemble in the baking pan: Spread the blondie batter evenly into the prepared baking pan. Dollop the frangipane over the top in small spoonfuls, then use a wooden skewer or knife to swirl the frangipane throughout the batter for a marbled effect.
6. Add toppings: Sprinkle 1/2 cup sliced almonds evenly over the top to add crunch and garnish.
7. Bake: Place the pan in the preheated oven and bake for about 30 minutes, or until the edges are set and golden, and the center is slightly firm but still moist.
8. Cool and finish: Remove the blondies from the oven and allow them to cool completely in the pan. Once cool, dust the top generously with powdered sugar.
9. Serve: Slice into squares and serve as a delightful almond-flavored dessert or snack.

Notes

• Do not overmix the batter to avoid tough blondies; mix until ingredients are just combined.
• Orange zest in the frangipane is optional but adds a wonderful citrus note that enhances the almond flavor.
• You can substitute almond flour with finely ground blanched almonds if preferred.
• Use parchment paper for easy removal from the pan and cleaner slicing.
• Store blondies airtight at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: almond croissant blondies, frangipane blondies, almond blondies, baked dessert, almond flour dessert, nutty blondies