Almond Croissant Blondies
Almond Croissant Blondies
Ingredients
For the Frangipane Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large eggs
- 1 cup almond flour
- 1 teaspoon almond extract
For the Blondie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For Assembly and Topping
- 1/2 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the blondies out later.
⏱️ 5 min•🌡️ 350
- 2
Prepare the Frangipane Filling: In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large egg until well combined. Stir in the almond flour and almond extract until a thick, pale yellow, and cohesive paste forms. Set aside.
⏱️ 10 min
- 3
Prepare the Blondie Batter: In a large bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until smooth. Beat in the 2 large eggs one at a time, then stir in the vanilla extract.
⏱️ 5 min
- 4
In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
⏱️ 5 min
- 5
Assemble the Blondies: Scoop about half of the blondie batter into the prepared baking pan. Spread it evenly with a spatula to form the bottom layer.
⏱️ 3 min
- 6
Carefully dollop the frangipane filling over the first layer of blondie batter. Gently spread the frangipane evenly to create the middle layer. It's okay if it doesn't cover perfectly, as it will spread during baking.
⏱️ 3 min
- 7
Scoop the remaining blondie batter over the frangipane layer. Carefully spread it out to cover the frangipane completely, forming the top layer.
⏱️ 2 min
- 8
Generously sprinkle the sliced almonds over the top layer of blondie batter.
⏱️ 2 min
- 9
Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The top should be nice and toasty and crunchy.
⏱️ 35 min•🌡️ 350
- 10
Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack. This is crucial for them to set properly and be easy to cut.
⏱️ 60 min
- 11
Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut them into 9 equal squares. Just before serving, dust generously with powdered sugar.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Almond Croissant Blondies
Ingredients
For the Frangipane Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large eggs
- 1 cup almond flour
- 1 teaspoon almond extract
For the Blondie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For Assembly and Topping
- 1/2 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the blondies out later.
⏱️ 5 min•🌡️ 350 - 2
Prepare the Frangipane Filling: In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large egg until well combined. Stir in the almond flour and almond extract until a thick, pale yellow, and cohesive paste forms. Set aside.
⏱️ 10 min - 3
Prepare the Blondie Batter: In a large bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until smooth. Beat in the 2 large eggs one at a time, then stir in the vanilla extract.
⏱️ 5 min - 4
In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
⏱️ 5 min - 5
Assemble the Blondies: Scoop about half of the blondie batter into the prepared baking pan. Spread it evenly with a spatula to form the bottom layer.
⏱️ 3 min - 6
Carefully dollop the frangipane filling over the first layer of blondie batter. Gently spread the frangipane evenly to create the middle layer. It's okay if it doesn't cover perfectly, as it will spread during baking.
⏱️ 3 min - 7
Scoop the remaining blondie batter over the frangipane layer. Carefully spread it out to cover the frangipane completely, forming the top layer.
⏱️ 2 min - 8
Generously sprinkle the sliced almonds over the top layer of blondie batter.
⏱️ 2 min - 9
Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The top should be nice and toasty and crunchy.
⏱️ 35 min•🌡️ 350 - 10
Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack. This is crucial for them to set properly and be easy to cut.
⏱️ 60 min - 11
Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut them into 9 equal squares. Just before serving, dust generously with powdered sugar.
⏱️ 5 min