Almond Croissant Blondies Recipe
Introduction
Almond Croissant Blondies combine the rich, buttery flavor of classic croissants with the chewy, sweet texture of blondies. Topped with a creamy almond frangipane and sliced almonds, these treats are perfect for a special breakfast or an indulgent snack.
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 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 & 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/3 cup almond flour
- 1/2 cup sliced almonds (to top the blondies)
- Powdered sugar (for dusting)
- 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
Instructions
- Step 1: Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
- Step 2: Make the frangipane by creaming together 4 tablespoons of butter and 1/4 cup granulated sugar until smooth.
- Step 3: Mix in the egg yolk, orange zest (if using), 1/4 teaspoon vanilla extract, and 1/4 teaspoon almond extract until combined.
- Step 4: Fold in 2/3 cup almond flour and a pinch of salt until a paste forms. Set the frangipane aside.
- Step 5: For the blondies, in a large bowl, mix 1/2 cup softened butter and 1 cup brown sugar until well combined.
- Step 6: Add 1 large egg and 1/4 teaspoon almond extract to the mixture, stirring until smooth.
- Step 7: 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—avoid over-mixing.
- Step 8: Spread the blondie batter evenly into the prepared pan. Dollop the frangipane over the top and swirl it through the batter using a wooden skewer.
- Step 9: Sprinkle 1/2 cup sliced almonds evenly over the top.
- Step 10: Bake for 30 minutes, or until the edges are set and the center feels slightly firm.
- Step 11: Let the blondies cool completely in the pan before dusting with powdered sugar and slicing into squares.
Tips & Variations
- Use fresh orange zest for a bright, aromatic lift that complements the almond flavor perfectly.
- Replace sliced almonds with chopped pistachios for a colorful twist and extra crunch.
- For a gluten-free option, swap all-purpose flour with a gluten-free flour blend.
- If you don’t have almond extract, increase the vanilla extract slightly for a warm, mellow flavor.
Storage
Store the almond croissant blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to two months. Reheat gently in the microwave for a few seconds to enjoy them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter and frangipane a day in advance. Keep them refrigerated separately and assemble just before baking for best results.
What if I don’t have almond flour?
If you don’t have almond flour, you can finely grind blanched almonds at home or substitute with an equal amount of all-purpose flour, though the texture and flavor will be slightly different.
PrintAlmond Croissant Blondies Recipe
Almond Croissant Blondies combine the buttery, flaky essence of a classic almond croissant with the rich, chewy texture of blondies. These decadent bars feature a tender blondie base swirled with a luscious almond frangipane, topped with crunchy sliced almonds and a dusting of powdered sugar for an irresistible treat perfect for any dessert lover.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 blondie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 recommended)
- 2/3 cup almond flour
- Pinch of salt
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 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)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to ensure the blondies don’t stick and are easy to remove after baking.
- Prepare the frangipane: In a mixing bowl, cream together 4 tablespoons of butter and 1/4 cup granulated sugar until smooth and fluffy. Add the egg yolk, orange zest, vanilla extract, and almond extract, mixing well to combine. Finally, fold in the almond flour and a pinch of salt until a smooth paste forms. Set this frangipane mixture aside for later use.
- Make the blondie batter: In a large bowl, cream together 1/2 cup softened unsalted butter and 1 cup of packed light brown sugar until well combined and creamy. Add the egg and 1/4 teaspoon almond extract to the mixture and mix until smooth and even.
- Combine dry ingredients: In a separate bowl, whisk together 1 & 1/3 cups all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup almond flour. Gradually add these dry ingredients to the wet mixture, stirring just until combined—avoid over-mixing for tender blondies.
- Assemble the blondies: Spread the blondie batter evenly in the prepared baking pan. Dollop the frangipane over the batter in several spots, then use a wooden skewer or knife to swirl the almond paste gently into the batter to create marbled pockets of almond flavor throughout the blondies. Sprinkle the top with 1/2 cup sliced almonds for added crunch.
- Bake: Place the baking pan in the preheated oven and bake for 30 minutes, or until the edges are set and golden while the center is slightly firm but still moist. Avoid over-baking to maintain a chewy texture.
- Cool and finish: Remove the blondies from the oven and allow them to cool completely in the pan. Once cooled, dust the top generously with powdered sugar. Cut into squares and serve.
Notes
- For best texture, ensure the butter and egg are at room temperature before mixing.
- Swirling the frangipane into the blondie batter creates a delicious marbled effect both visually and in flavor.
- The optional orange zest adds a subtle citrus note that enhances the almond flavors.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make these gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Keywords: Almond Croissant Blondies, Almond Blondies, Frangipane Blondies, Sweet Bars, Almond Desserts
