Introduction

These Almond Croissant Blondies combine the tender, buttery texture of classic blondies with a rich almond frangipane layer for a delightful twist. Perfect for almond lovers, this treat balances sweet and nutty flavors in every bite.

A close-up view of a tall stack of five square almond bars placed directly on a white marbled surface, each bar showing two layers: a golden brown base with a slightly crisp texture and a thick, pale almond filling on top, which is smooth and dense. The top layer of every bar is sprinkled with thin almond slices and powdered sugar, adding texture and a light dusting of white contrast. Some almond slices and powdered sugar are scattered around the base of the stack, enhancing the natural, rustic feel of the presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons unsalted butter (melted)
6 tablespoons granulated white sugar
3/4 cup almond flour
1/4 teaspoon salt
1 large egg
3/4 teaspoon almond extract
1/4 teaspoon pure vanilla extract
10 tablespoons unsalted butter
1/2 cup granulated white sugar
1/4 cup light brown sugar (lightly packed)
1 large egg
1/2 tablespoon pure vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons sliced almonds
1 tablespoon powdered sugar (for garnish)

Instructions

Step 1: Prepare the frangipane by adding 4 tablespoons melted butter, 6 tablespoons granulated sugar, almond flour, 1/4 teaspoon salt, 1 egg, 3/4 teaspoon almond extract, and 1/4 teaspoon vanilla extract to a blender. Process until smooth. If you don’t have a blender, whisk thoroughly by hand until well combined.
Step 2: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting it hang over all sides for easy removal.
Step 3: Make the blondie batter by heating 10 tablespoons butter, 1/2 cup granulated sugar, and 1/4 cup light brown sugar in a microwave-safe bowl or double boiler until the butter melts. Stir until the sugar dissolves and the mixture thickens like caramel (about 2 minutes).
Step 4: Stir the egg, 1/2 tablespoon vanilla extract, and 1/4 teaspoon almond extract into the butter-sugar mixture. Then gently fold in 1 cup all-purpose flour and 1/4 teaspoon salt. Be careful not to overmix.
Step 5: Evenly spread the blondie batter into the prepared pan. Drizzle the frangipane mixture over the batter, then sprinkle the sliced almonds on top.
Step 6: Bake for 30 to 34 minutes, or until the edges are golden and the center is puffed. Avoid over-baking to keep the blondies moist.
Step 7: Allow the blondies to cool to room temperature. Dust with powdered sugar, cut into squares, and serve.

Tips & Variations

For extra almond flavor, lightly toast the sliced almonds before sprinkling them on top.
If you don’t have almond extract, double the vanilla extract instead for a milder flavor.
Line the parchment paper with a little butter or spray for even easier removal of the blondies.

Storage

Store the 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 2 months. Reheat gently in a microwave or let them come to room temperature before serving.

How to Serve

The image shows six rectangular almond squares with three layers visible: a light golden crust base, a creamy pale yellow filling in the middle, and a top layer covered with toasted almond slices sprinkled with white powdered sugar. The squares rest on parchment paper printed with musical notes, placed on a white marbled surface. A white cup filled with black coffee is seen on the top left, and a metal sifter with powdered sugar is on the right side. The almond slices add texture to the smooth, soft top layer, and the powdered sugar adds a fine snowy touch over all squares. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the frangipane without a blender?

Yes, you can mix the frangipane ingredients thoroughly by hand using a whisk or fork until smooth, though a blender makes the process quicker and the texture creamier.

How can I tell when the blondies are done baking?

The blondies are ready when the edges turn golden brown and the center looks puffed but not wet. A toothpick inserted in the center should come out with a few moist crumbs but no raw batter.