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Almond Croissant Blondies Recipe

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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