Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Almond Croissant Blondies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 3 reviews

These Almond Croissant Blondies combine the flaky, nutty flavors of almond croissants with the rich, chewy texture of classic blondies. Featuring a luscious almond frangipane swirl and topped with crunchy sliced almonds, these blondies are an indulgent treat perfect for any occasion.

  • Total Time: 45 minutes
  • Yield: 16 servings

Ingredients

Frangipane

  • 4 tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/4 teaspoon vanilla bean paste
  • 1/4 teaspoon orange zest (optional)
  • 2/3 cup almond flour
  • pinch of salt

Blondie Batter

  • 1/2 cup unsalted butter (softened)
  • 1 cup light brown sugar (packed)
  • 1 large egg (at room temperature)
  • 2 teaspoon vanilla bean paste
  • 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 (to top the blondies)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper for easy removal and cleanup.
  2. Make the Frangipane: In a bowl, cream together 4 tablespoons of butter and 1/4 cup granulated sugar until smooth and combined. Mix in the egg yolk, orange zest, and 1/4 teaspoon vanilla bean paste until well incorporated. Fold in a pinch of salt and 2/3 cup almond flour until a smooth paste forms. Set this frangipane mixture aside.
  3. Prepare the Blondie Batter: In a large mixing bowl, cream together 1/2 cup softened butter and 1 cup packed light brown sugar until the mixture is smooth and fluffy. Add in 1 large egg and 2 teaspoons vanilla bean paste; mix until smooth.
  4. Add Dry Ingredients: Sift together 1 & 1/3 cups all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup almond flour. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to over-mix to keep the blondies tender.
  5. Assemble Blonde Batter and Frangipane: Spread the blondie batter evenly into the prepared 8×8 inch baking pan. Dollop the almond frangipane mixture on top in several spots, then swirl it gently into the batter using a wooden skewer or knife to create a marble effect. Sprinkle 1/2 cup sliced almonds evenly over the top for a crunchy finish.
  6. Bake: Bake in the preheated oven for approximately 30 minutes or until the edges are set and golden brown and the center is slightly firm to the touch but still moist.
  7. Cool and Serve: Allow the blondies to cool completely in the pan to set properly. Once cooled, dust the top with powdered sugar for a delicate sweetness and cut into 16 equal squares before serving.

Notes

  • For best flavor, use vanilla bean paste instead of vanilla extract for a more intense vanilla aroma.
  • The orange zest is optional but adds a lovely citrus brightness that pairs well with almonds.
  • Do not over-mix the batter to avoid dense blondies; mix just until combined.
  • Ensure the butter and egg are at room temperature to help with smooth mixing and better texture.
  • A wooden skewer helps create beautiful swirls in the frangipane without over-blending.
  • Allow blondies to cool fully before slicing to prevent them from falling apart.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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