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Almond Croissant Blondies Recipe

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★★★★★

4.4 from 100 reviews

These Almond Croissant Blondies combine the rich, nutty flavors of almond croissants with the soft, chewy texture of blondies. Featuring a luscious almond frangipane layer on top of a caramel-like blondie base, and finished with sliced almonds and a dusting of powdered sugar, this treat is perfect for almond lovers seeking a decadent dessert with a delightful almond essence.

Ingredients

Scale

Frangipane

  • 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

Blondies

  • 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

  1. Make the Frangipane: Add all frangipane ingredients (melted butter, white sugar, almond flour, salt, egg, almond extract, and vanilla extract) to a blender and process until smooth. If you don’t have a blender, whisk thoroughly until smooth.
  2. Prep the Baking Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring the paper hangs over all four sides for easy removal later.
  3. Make the Blondie Batter: In a large microwave-safe bowl, heat the butter, white sugar, and brown sugar until the butter melts (use the microwave or stovetop double boiler). Stir continuously until the mixture thickens to a caramel-like consistency, about 2 minutes. Remove from heat and stir in the egg, vanilla extract, and almond extract until combined. Gently fold in the flour and salt, being careful not to overmix to retain a tender crumb.
  4. Assemble the Blondies: Spread the blondie batter evenly into the prepared pan. Drizzle the frangipane evenly over the top. Sprinkle the sliced almonds over the surface for a delightful crunch.
  5. Bake: Place the pan in the preheated oven and bake for 30 to 34 minutes, or until the edges are golden and the center looks puffed and set. Take care not to overbake to keep the blondies moist and tender.
  6. Cool and Serve: Allow the blondies to cool completely at room temperature. Once cooled, dust the top with powdered sugar using a fine sieve. Lift the blondies out of the pan using the parchment paper edges, cut into squares, and serve.

Notes

  • If you don’t have a blender for the frangipane, whisk the ingredients vigorously until smooth.
  • Use parchment paper for easy removal and clean edges.
  • Do not overmix the batter once flour is added to prevent tough blondies.
  • Watch the baking closely after 30 minutes to avoid drying out.
  • These blondies can be stored in an airtight container at room temperature for up to 3 days.
  • Reheat gently before serving if preferred warm.

Keywords: almond croissant blondies, almond frangipane blondies, almond dessert blondies, easy blondie recipe, almond dessert bars, baked blondies, almond croissant inspired dessert

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