Introduction

These Almond Croissant Blondies with Frangipane are a delightful treat that combines the buttery richness of blondies with the nutty flavor of almonds and a creamy frangipane swirl. Perfect for breakfast or a sweet snack, they capture the essence of a classic almond croissant in every bite.

A single square piece of almond cake with a light golden brown color, showing a soft, moist texture in the middle, with visible layers where the cake seems fluffy and slightly crumbly. The top layer is covered with thin sliced almonds and a dusting of white powdered sugar, giving a light snowy effect. One bite is taken from one corner, revealing the inside texture clearly. The cake sits directly on a white marbled surface scattered with a few loose almond slices. Photo taken with an iphone --ar 4:5 --v 7

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)

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 together 4 tablespoons butter and 1/4 cup granulated sugar until smooth.
Step 3: Mix in the egg yolk, orange zest, vanilla extract, and almond extract until well combined.
Step 4: Fold in 2/3 cup almond flour and a pinch of salt until a smooth paste forms. Set the frangipane aside.
Step 5: In a large bowl, blend 1/2 cup softened butter with 1 cup brown sugar until well combined and creamy.
Step 6: Add the egg, 1/4 teaspoon almond extract, and 2 teaspoons vanilla extract to the butter mixture and mix until smooth.
Step 7: Stir in 1 1/3 cups all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup almond flour just until combined—do not over-mix.
Step 8: Spread the blondie batter evenly into the prepared pan. Dollop the frangipane on top and swirl gently with a wooden skewer or knife to create a marbled effect.
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 to the touch.
Step 11: Allow the blondies to cool completely in the pan. Once cooled, dust with powdered sugar and cut into squares.

Tips & Variations

For a stronger almond flavor, toast the sliced almonds lightly before topping the blondies.
If you don’t have orange zest, a small splash of orange liqueur can enhance the frangipane’s flavor.
Use superfine almond flour for a smoother texture in both the blondies and frangipane.
Try adding white chocolate chips to the blondie batter for an extra touch of sweetness.

Storage

Store these blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat gently in the microwave for a few seconds to restore softness before serving.

How to Serve

A single square piece of light brown cake with a soft, crumbly texture and a small bite taken from one side, topped with a layer of slivered almonds and a dusting of white powdered sugar. The cake rests directly on brown parchment paper scattered with a few loose almond slices. The background is a white marbled texture, giving a clean, bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free margarine or coconut oil, but the texture might be slightly different. Make sure to use a dairy-free butter alternative that is solid at room temperature for best results.

Can I freeze Almond Croissant Blondies?

Yes, these blondies freeze well. Wrap them tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature and dust with powdered sugar before serving.