Description
These Almond Croissant Blondies combine the buttery, nutty flavors of a classic croissant with the soft, chewy texture of blondies. Featuring a rich almond frangipane swirl and topped with sliced almonds, these blondies are perfect for a delightful dessert or special treat with a dusting of powdered sugar.
Ingredients
Frangipane
- 4 tbsp butter, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 teaspoon vanilla paste
- 1/4 teaspoon almond flavoring
- 1/4 teaspoon orange zest (optional)
- 2/3 cup almond flour
- Pinch of salt
Blondies
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1/4 teaspoon almond flavoring
- 2 teaspoon vanilla paste
- 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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper to prevent sticking.
- Make the Frangipane: In a medium bowl, cream together the softened butter and granulated sugar until smooth and fluffy.
- Add Wet Ingredients to Frangipane: Mix in the egg yolk, orange zest (if using), vanilla paste, and almond flavoring thoroughly to combine all flavors.
- Incorporate Dry Ingredients into Frangipane: Fold in the pinches of salt and almond flour until a smooth, paste-like consistency forms. Set this frangipane mixture aside.
- Prepare Blondie Batter: In a large bowl, cream the softened butter and light brown sugar together until well combined and fluffy.
- Add Egg and Flavorings to Blondie Batter: Mix in the whole egg and almond flavoring until the mixture is smooth and uniform.
- Add Dry Ingredients to Blondie Batter: Stir in the all-purpose flour, baking powder, salt, and almond flour until just combined. Be careful not to over-mix to keep the texture tender.
- Assemble Blondies: Spread the blondie batter evenly into the prepared baking pan. Dollop the frangipane on top and use a wooden skewer or knife to gently swirl the two batters together for a marbled effect.
- Add Topping: Sprinkle the sliced almonds evenly over the top of the batter and frangipane swirl.
- Bake: Place the pan in the preheated oven and bake for about 30 minutes, or until the edges are set and golden, and the center is slightly firm when gently pressed.
- Cool and Finish: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, dust the top with powdered sugar for a finishing touch.
- Slice and Serve: Cut into 16 squares and enjoy these indulgent almond croissant blondies with coffee or tea.
Notes
- Orange zest is optional but adds a bright, citrus flavor that complements the almond beautifully.
- Do not over-mix the batter once the flour is added to keep the blondies soft and tender.
- Cool completely before slicing to ensure clean cuts and to allow the blondies to set properly.
- For extra almond flavor, lightly toast the sliced almonds before topping.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
