Almond Croissant Blondies with Frangipane Recipe

Introduction

These Almond Croissant Blondies with Frangipane combine the rich, buttery flavor of croissants with the chewy, sweet texture of blondies. Topped with sliced almonds and a delicate almond paste swirl, they make for an irresistible treat perfect for any occasion.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 large egg, at room temperature
• 1/4 teaspoon almond extract
• 2 teaspoon vanilla extract
• 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 (for topping)
• Powdered sugar (for dusting)

For the Frangipane:

• 4 tablespoons butter
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon orange zest (optional)
• 2/3 cup almond flour
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. Step 2: Make the frangipane by creaming together the butter and granulated sugar until smooth.
3. Step 3: Mix in the egg yolk, orange zest (if using), vanilla extract, and almond extract until well combined.
4. Step 4: Fold in the almond flour and a pinch of salt until a smooth paste forms. Set the frangipane aside.
5. Step 5: In a large bowl, cream the softened butter and brown sugar together until well combined.
6. Step 6: Add the egg, almond extract, and vanilla extract to the butter mixture and mix until smooth.
7. Step 7: Add the all-purpose flour, baking powder, salt, and almond flour, stirring just until combined. Avoid over-mixing.
8. Step 8: Spread the blondie batter evenly into the prepared baking pan. Dollop the frangipane on top and swirl it gently into the batter using a wooden skewer or knife.
9. Step 9: Sprinkle the sliced almonds evenly over the top.
10. Step 10: Bake for 30 minutes, or until the edges are set and the center is just slightly firm.
11. Step 11: Allow the blondies to cool completely in the pan before dusting with powdered sugar and slicing into squares.

Tips & Variations

• Use room temperature eggs and butter for better mixing and a tender crumb.
• Swirl the frangipane gently to keep beautiful patterns without fully mixing it in.
• For a citrus twist, don’t skip the orange zest in the frangipane—it brightens the flavor wonderfully.
• Substitute sliced almonds topping with chopped toasted hazelnuts for a different nutty crunch.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat briefly in a low oven or microwave to refresh their softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour?

Yes, you can substitute all-purpose flour with a gluten-free blend, but be sure it includes xanthan gum or another binder to help maintain the texture.

Is almond flour necessary for this recipe?

The almond flour in both the blondies and frangipane enhances the almond flavor and adds moisture as well as a slightly tender crumb. For best results, include it as directed.

Almond Croissant Blondies with Frangipane Recipe

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★★★★★

4.9 from 124 reviews

These Almond Croissant Blondies are a delightful fusion of buttery blondies and nutty almond croissant flavors, featuring a creamy frangipane swirl and topped with sliced almonds for a perfect crunchy finish. Moist, tender, and bursting with almond essence, they’re ideal for breakfast, dessert, or an indulgent snack.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-Inspired

Ingredients

Scale 1x2x3x

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 teaspoon 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)

Frangipane

• 4 tablespoons butter
• 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 for enhanced flavor)
• 2/3 cup almond flour
• Pinch of salt

Instructions

1. Preheat Oven and Prepare Pan: 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 softened butter and 1/4 cup granulated sugar until smooth and pale. Mix in 1 egg yolk, 1/4 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon orange zest (if using) until fully combined. Fold in a pinch of salt and 2/3 cup almond flour until a smooth paste forms. Set aside.
3. Prepare the Blondie Batter: In a large mixing bowl, combine 1/2 cup softened unsalted butter with 1 cup packed light brown sugar, mixing until well combined and creamy. Add 1 large egg, 1/4 teaspoon almond extract, and 2 teaspoons vanilla extract and mix until smooth.
4. Add Dry Ingredients: To the wet mixture, 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 until just combined, careful not to overmix to maintain tender blondies.
5. Assemble the Blondies: Spread the blondie batter evenly into the prepared baking pan. Dollop the frangipane mixture over the batter and use a wooden skewer or knife to swirl it gently through the batter for a marbled effect. Sprinkle the top with 1/2 cup sliced almonds for crisp texture.
6. Bake: Place the pan in the preheated oven and bake for 30 minutes, or until the edges are set and golden, and the center is just slightly firm to the touch.
7. Cool and Finish: Remove the blondies from the oven and allow them to cool completely in the pan on a wire rack. Once cool, dust generously with powdered sugar, then slice into squares and serve.

Notes

• For best results, use room temperature eggs and softened butter to ensure smooth, even mixing.
• The orange zest in the frangipane adds a subtle brightness that enhances the almond flavor but is optional.
• Do not overmix the batter to keep the blondies tender and moist.
• Allow the blondies to cool fully before slicing to maintain their shape and texture.
• Store leftover blondies in an airtight container for up to 3 days at room temperature or freeze for longer storage.

Keywords: almond croissant blondies, frangipane blondies, almond dessert, blondie recipe, nutty blondies, baked almond treats