Almond Croissant Blondies with Frangipane Recipe
These Almond Croissant Blondies feature a buttery blondie base with a luscious almond frangipane swirl, topped with sliced almonds for a delightful crunch. Inspired by the flavors of almond croissants, this rich and tender baked treat combines almond flour with classic blondie ingredients, creating a perfect dessert or snack with hints of vanilla, almond extract, and a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9-12 blondie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Ingredients
Scale
For the Blondies
- 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, 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
- Preheat 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 ease removal.
- Make the Frangipane: In a bowl, cream together 4 tablespoons of butter and 1/4 cup granulated sugar until light and fluffy. Then mix in 1 egg yolk, 1/4 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon orange zest (if using). Fold in a pinch of salt and 2/3 cup almond flour until a smooth paste forms. Set aside.
- Make the Blondie Batter: In a large mixing bowl, cream 1/2 cup softened unsalted butter with 1 cup packed light brown sugar until well combined and smooth. Add 1 large egg, 1/4 teaspoon almond extract, and 2 teaspoons vanilla extract, mixing until uniform.
- Add Dry Ingredients: Stir in 1 & 1/3 cups all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup almond flour. Mix just until combined to avoid overworking the batter.
- Assemble Blondies: Spread the blondie batter evenly into the prepared 8×8 inch pan. Spoon the frangipane mixture on top and use a wooden skewer or toothpick to swirl it gently into the batter. Sprinkle 1/2 cup sliced almonds evenly over the top.
- Bake: Bake in the preheated oven for about 30 minutes, or until the edges are set and the center is just slightly firm to the touch.
- Cool and Finish: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, dust the top with powdered sugar and cut into squares for serving.
Notes
- Ensure the egg and butter are at room temperature for better mixing.
- Do not overmix the batter once the flour is added to keep the blondies tender.
- Swirling the frangipane gently ensures beautiful marbling without mixing it completely into the blondie batter.
- The orange zest in the frangipane is optional but adds a bright flavor dimension reminiscent of almond croissants.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Keywords: almond croissant blondies, frangipane blondies, almond dessert, baked blondies, almond flour blondies, dessert recipe
