Almond Croissant Blondies Recipe
Introduction
These Almond Croissant Blondies combine the tender, buttery texture of traditional blondies with the delicate flavors of almond and orange zest, inspired by flaky almond croissants. A luscious frangipane swirl and sliced almonds on top add a delightful nutty crunch.
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)
- For the frangipane:
- 4 tablespoons 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
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- Step 2: Make the frangipane by creaming the 4 tablespoons of butter and granulated sugar together until smooth.
- Step 3: Mix in the egg yolk, orange zest, vanilla extract, and almond extract until well combined.
- Step 4: Fold in the almond flour and a pinch of salt until a smooth paste forms. Set the frangipane aside.
- Step 5: In a large bowl, cream the softened butter and light brown sugar together until well combined and fluffy.
- Step 6: Add the whole egg and almond extract, mixing until smooth and combined.
- Step 7: Stir in the all-purpose flour, baking powder, salt, and almond flour. Mix just until combined; avoid over-mixing.
- Step 8: Spread the blondie batter evenly into the prepared baking pan.
- Step 9: Spoon the frangipane over the batter and swirl gently with a wooden skewer or knife to create a marbled effect.
- Step 10: Sprinkle the sliced almonds evenly over the top.
- Step 11: Bake for about 30 minutes, or until the edges are set and the center is slightly firm but not dry.
- Step 12: Let the blondies cool completely in the pan before dusting with powdered sugar and slicing into squares.
Tips & Variations
- For a more pronounced almond flavor, use almond extract sparingly—as little as 1/8 teaspoon can enhance without overpowering.
- Orange zest is optional but highly recommended to elevate the pastry-inspired notes.
- Swirling the frangipane carefully prevents mixing it fully into the blondie batter, preserving the distinct texture and flavor contrast.
- To add a chocolate twist, fold in mini chocolate chips to the blondie batter before baking.
Storage
Store 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 3 months. Reheat refrigerated blondies briefly in a low oven or microwave to restore softness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond flour?
Almond flour adds moistness and nutty flavor that complements these blondies. You can substitute with extra all-purpose flour, but the texture will be less tender and rich.
Is it necessary to let the blondies cool before slicing?
Yes, allowing them to cool fully helps the blondies set properly, making clean slices and preventing them from crumbling.
PrintAlmond Croissant Blondies Recipe
Almond Croissant Blondies are a luscious twist on classic blondies, combining the rich, buttery flavor of croissants with the nutty essence of almonds. Featuring a creamy almond frangipane swirl and topped with sliced almonds, these blondies offer a perfect balance of chewy and tender textures, dusted with powdered sugar for an elegant finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 blondies (about 4x4 squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Frangipane
- 4 tbsp unsalted 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)
- 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking and allow for easy removal.
- Make the Frangipane: In a bowl, cream together 4 tablespoons of softened butter with 1/4 cup granulated sugar until light and fluffy. Add the egg yolk, orange zest, vanilla extract, and almond extract; mix until combined. Fold in a pinch of salt and 2/3 cup almond flour until a smooth paste forms. Set aside to use as a topping swirl.
- Prepare Blondie Batter: In a large mixing bowl, cream 1/2 cup softened butter with 1 cup packed light brown sugar until well combined and smooth. Beat in 1 large room temperature egg along with 1/4 teaspoon almond extract and 2 teaspoons vanilla extract until smooth.
- Add Dry Ingredients: Sift together 1 & 1/3 cups all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup almond flour. Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing for tender blondies.
- Assemble in Pan: Spread the blondie batter evenly into the prepared baking pan. Dollop the frangipane paste over the batter, then use a wooden skewer or toothpick to swirl it through, creating a marbled effect. Sprinkle the top evenly with 1/2 cup sliced almonds for added crunch and flavor.
- Bake: Place the pan in the preheated oven and bake for approximately 30 minutes, or until the edges are set and the center feels slightly firm to the touch. Insert a toothpick into the center to check; it should come out with a few moist crumbs but not wet batter.
- 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. Using the parchment paper overhang, lift the blondies from the pan and slice into squares for serving.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- Do not overmix the batter to keep textures tender.
- Orange zest in the frangipane is optional but adds a lovely citrus note.
- Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Keywords: almond croissant blondies, frangipane blondies, almond dessert bars, croissant inspired blondies, nutty almond treats
