Print

Almond Croissant Blondies Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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