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Almond Croissant Blondies Recipe

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4.5 from 55 reviews

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.

Ingredients

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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

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

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