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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.

Ingredients

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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

Find it online: https://ellaeatsdaily.com/almond-croissant-blondies-with-frangipane-recipe/