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