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Almond Croissant Blondies Recipe

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★★★★

3.9 from 72 reviews

These Almond Croissant Blondies combine the rich, buttery flavor of classic blondies with the delicate almond frangipane swirl, topped with sliced almonds for a delightful crunch. Perfectly baked to golden edges with a moist, tender crumb, they’re dusted with powdered sugar for a sweet finish that mimics the beloved almond croissant.

Ingredients

Scale

Blondie Batter

  • 1 cup unsalted butter, melted (226 grams)
  • 1 ½ cups light brown sugar, packed (300 grams)
  • 2 large eggs (about 120 grams)
  • 1 teaspoon vanilla extract (5 mL)
  • 1 teaspoon almond extract (5 mL)
  • 2 cups all-purpose flour (240 grams)
  • 1 teaspoon baking powder (5 grams)
  • ½ teaspoon salt (2.5 grams)

Almond Frangipane

  • ½ cup unsalted butter, softened (113 grams)
  • ½ cup granulated sugar (100 grams)
  • 1 large egg (about 60 grams)
  • 1 cup almond flour (96 grams)
  • ½ teaspoon almond extract (2.5 mL)
  • ¼ cup sliced almonds (30 grams)

Finishing

  • 2 tablespoons powdered sugar (for dusting) (15 grams)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it to prevent sticking.
  2. Mix Blondie Batter: In a large bowl, whisk together the melted butter and light brown sugar until smooth and combined.
  3. Add Eggs and Extracts: Add the eggs, vanilla extract, and almond extract to the butter-sugar mixture. Mix thoroughly until well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the blondies tender.
  5. Prepare Almond Frangipane: In another bowl, beat the softened butter and granulated sugar until fluffy and pale. Add the egg, almond flour, and almond extract, mixing until smooth and fully incorporated.
  6. Assemble the Blondies: Pour the blondie batter evenly into the prepared pan, smoothing the top with a spatula.
  7. Swirl Frangipane: Drop spoonfuls of the almond frangipane over the blondie batter. Use a knife to gently swirl the frangipane into the batter, creating a marbled effect.
  8. Add Topping: Sprinkle the sliced almonds evenly over the top to add crunch and extra almond flavor.
  9. Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool and Finish: Allow the blondies to cool completely in the pan. Once cooled, dust generously with powdered sugar, then slice into squares for serving.

Notes

  • For best results, ensure the butter for frangipane is properly softened to achieve a fluffy texture.
  • If you prefer a stronger almond flavor, you can add an extra ¼ teaspoon almond extract to either the batter or frangipane.
  • Allow blondies to cool fully before slicing to get clean edges and prevent crumbling.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These blondies can be frozen for up to 2 months; thaw completely before serving.

Keywords: Almond Croissant Blondies, blondies, almond frangipane, almond dessert, baked blondies, almond pastry inspired, sweet treat, easy dessert

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