Description
These Almond Croissant Blondies are a delightful fusion of buttery blondies and almond croissants. The rich almond frangipane filling adds a creamy texture, while the sliced almonds on top bring a satisfying crunch. Perfect for any occasion, these blondies are easy to make and packed with flavor, making them a must-try treat for almond lovers!
Ingredients
Scale
- 1 cup unsalted butter, melted (226 grams)
- 1 ½ cups light brown sugar, packed (300 grams)
- 2 large eggs (about 120 grams)
- 1 teaspoon vanilla extract (5 mL)
- 1 teaspoon almond extract (5 mL)
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking powder (5 grams)
- ½ teaspoon salt (2.5 grams)
For the Frangipane (Almond Filling):
- ½ cup unsalted butter, softened (113 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg (about 60 grams)
- 1 cup almond flour (96 grams)
- ½ teaspoon almond extract (2.5 mL)
For the Topping:
- ¼ cup sliced almonds (30 grams)
- 2 tablespoons powdered sugar (for dusting) (15 grams)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Add the eggs, vanilla extract, and almond extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
- In another bowl, make the frangipane by beating the softened butter and sugar until fluffy. Add the egg, almond flour, and almond extract, mixing until smooth.
- Pour the blondie batter into the prepared pan, spreading it evenly.
- Drop dollops of the almond frangipane on top and use a knife to gently swirl it into the batter.
- Sprinkle sliced almonds on top for extra crunch.
- Bake for 30–35 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool completely before dusting with powdered sugar and slicing into squares.
Notes
- Make Ahead: You can prepare the batter and almond frangipane filling the night before. Store them separately in the fridge and bake the next day for a quicker process.
- Storage: Keep your almond croissant blondies in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 2 months—just wrap them tightly in plastic wrap before storing.
- Add-ins: Feel free to get creative with your toppings! Try adding chocolate chips or even a swirl of raspberry jam for an extra layer of flavor.
- Substitutes: If you don’t have almond flour, you can substitute with finely ground blanched almonds or even regular flour, though the texture may change slightly.
- For a Gluten-Free Version: Use a gluten-free all-purpose flour blend in place of regular flour, and ensure your almond flour is certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 24g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: almond croissant blondies, almond blondies, almond dessert, blondies with almond frangipane