These Almond Croissant Blondies are a sophisticated twist on a classic dessert, marrying the chewy, fudgy texture of a blondie with the nutty, buttery elegance of a French almond croissant. Swirled with homemade frangipane and topped with crunchy sliced almonds, they are an irresistible treat for brunch or dessert.
With a rich almond flavor and a hint of citrus zest, these bars offer all the satisfaction of a bakery pastry without the hassle of making dough.
Recipe Details
- Flavor Profile: These bars are sweet and buttery with a distinct almond flavor from the extract and flour, elevated by a subtle brightness from the orange zest in the frangipane.
- Texture: Expect a dense, chewy blondie base with a soft, creamy frangipane swirl and a contrasting crunch from the toasted almond topping.
- Time: 20 minutes prep, 30 minutes bake time.
- Difficulty: Intermediate. While simple to mix, it involves preparing two separate batters (the base and the frangipane) and swirling them together.
What You’ll Need
To make this recipe, you will need an 8×8 inch baking pan lined with parchment paper. You will also need a mixer (hand or stand) to cream the butter and sugar properly, though a whisk and muscle power work too. Key ingredients include almond flour (used in both layers), almond extract, and pantry staples like butter, sugar, and flour.
Ingredient Notes
- Almond Flour – This is used in both the blondie batter and the frangipane filling. It adds moisture and that signature nutty texture.
- Butter – You will need unsalted butter, softened to room temperature, for both the base and the frangipane to ensure smooth mixing.
- Extracts – Both vanilla extract and almond extract are used. The almond extract is potent, so measure carefully to get that classic marzipan-like flavor.
- Orange Zest – Added to the frangipane, this is the secret ingredient that makes the almond flavor pop and mimics the taste of a high-end almond croissant.
- Brown Sugar – Light brown sugar gives the blondie base its chewiness and caramel undertones.
- Sliced Almonds – These go on top before baking to provide a visual appeal and a necessary crunch.
Add-ins and Substitutions
- Chocolate – For an extra indulgent treat, you could fold white chocolate chips into the blondie batter before swirling.
- Nut Free – This recipe relies heavily on almond flour and extract, so it is not easily substituted for a nut-free version without changing the fundamental character of the dish.
- Citrus – If you don’t have an orange on hand, lemon zest can work in the frangipane, though orange is the traditional pairing for almond croissants.
How to Make Almond Croissant Blondies
- Prep: Preheat your oven to 350°F and line a 8×8 inch baking pan with parchment paper.
- Make the Frangipane: In a mixing bowl, cream the 4 tbsp butter and granulated sugar together. Mix in the egg yolk, orange zest, 1/4 teaspoon vanilla extract, and 1/4 teaspoon almond extract together. Fold in the pinch of salt and 2/3 cup almond flour until a paste forms. Set this mixture aside.
- Start the Blondies: In a large bowl, mix the softened 1/2 cup unsalted butter and light brown sugar until well combined.
- Add Wet Ingredients: Add the large egg, 1/4 teaspoon almond extract, and 2 teaspoons vanilla extract to the butter mixture and mix until smooth.
- Add Dry Ingredients: Add the salt, all-purpose flour, baking powder, and 1/3 cup almond flour. Stir until the batter is just combined. Do not over-mix.
- Assemble: Spread the blondie batter evenly into the prepared baking pan. Top with the prepared frangipane paste, then swirl it into the batter using a wooden skewer or knife. Top evenly with the sliced almonds.
- Bake: Bake for 30 minutes, or until the edges are set and the center is slightly firm.
- Cool and Serve: Allow the blondies to cool in the pan to set completely. Before serving, dust with powdered sugar and slice into squares.
Pro Tip: Be gentle when swirling the frangipane into the blondie batter. You want distinct pockets of the almond cream, not for it to be completely mixed in, so that you get that creamy contrast in every bite.
Recipe Tips
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This ensures the batter emulsifies properly and the frangipane paste is smooth, not lumpy.
- Lining the Pan: Leave a little overhang of parchment paper on the sides of the 8×8 pan. This allows you to lift the entire block of blondies out easily once cooled for clean slicing.
- Cooling is Key: Because of the rich frangipane filling, these blondies need to cool in the pan. If you cut them while hot, they may fall apart.
FAQs
- What is frangipane? Frangipane is a sweet almond cream filling often used in tarts and pastries (like almond croissants). It adds a rich, velvety texture to these blondies.
- Can I make these ahead? Yes, these blondies stay moist for days thanks to the almond flour. They taste just as good, if not better, the next day.
- Can I double the recipe? Yes, you can double the ingredients and bake in a 9×13 inch pan, though you may need to add a few minutes to the baking time.
Serving Suggestions
- Coffee: These are the ultimate coffee companion, perfect for dipping into a latte.
- Brunch: Serve alongside fruit and quiche for a sweet addition to a brunch spread.
- Dessert: Warm slightly and serve with a scoop of vanilla ice cream.
Make This Recipe in Advance
- Storage: Store the cooled blondies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: These freeze beautifully. Wrap the cut squares in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
Almond Croissant Blondies
- Total Time: 50 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
These Almond Croissant Blondies are a sophisticated twist on a classic dessert, marrying the chewy, fudgy texture of a blondie with the nutty, buttery elegance of a French almond croissant. Swirled with homemade frangipane and topped with crunchy sliced almonds, they are an irresistible treat for brunch or dessert. With a rich almond flavor and a hint of citrus zest, these bars offer all the satisfaction of a bakery pastry without the hassle of making dough.
Ingredients
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 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/3 cups 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, softened
- 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 Prep
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later.
Make the Frangipane
In a small mixing bowl, cream the 4 tablespoons of butter and granulated sugar together until smooth. Mix in the egg yolk, orange zest, vanilla extract, and almond extract. Fold in the pinch of salt and 2/3 cup almond flour until a thick paste forms. Set this mixture aside.
Start the Blondies
In a large bowl, mix the softened 1/2 cup unsalted butter and light brown sugar until creamy and well combined.
Add Wet Ingredients
Add the whole egg, almond extract, and vanilla extract to the butter mixture. Mix until the batter is smooth.
Add Dry Ingredients
Stir in the salt, all-purpose flour, baking powder, and 1/3 cup almond flour. Mix until the batter is just combined. Be careful not to over-mix, or the blondies will be tough.
Assemble and Swirl
Spread the blondie batter evenly into the prepared baking pan. Dollop the prepared frangipane paste over the top, then use a wooden skewer or a butter knife to swirl it gently into the batter. Top the batter evenly with the sliced almonds.
Bake
Bake for 30 minutes, or until the edges are golden brown and set, and the center is slightly firm to the touch.
Cool and Serve
Allow the blondies to cool completely in the pan. This is crucial for them to set properly. Once cool, lift them out using the parchment paper, dust generously with powdered sugar, and slice into squares.
Notes
The Swirl Technique: When adding the frangipane, aim for distinct pockets of almond cream rather than mixing it completely into the blondie batter. This ensures you get that delicious textural contrast in every bite.
Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps the batter emulsify properly and ensures the frangipane paste is smooth and spreadable.
Cooling is Key: These bars contain a rich filling that stays soft when hot. If you try to slice them straight out of the oven, they may fall apart. Patience during the cooling process yields the perfect chewy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 16g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: almond croissant blondies, frangipane recipe, almond flour dessert, bakery style blondies, brunch dessert bars, almond bars, easy baking recipes
