Almond Croissant Blondies
These almond croissant blondies combine a soft, chewy blondie base with an almond frangipane swirl and a topping of sliced almonds and powdered sugar. Basically, all the best parts of a classic almond croissant!
The layers
01. Blondie Base
A buttery blondie base that features melted butter, sugar, and almond extract. It’s soft and chewy aka the perfect base for all that nutty goodness.
02. Almond Frangipane Swirl
Almond frangipane is a creamy almond filling that’s often used in pastries like almond croissants, tarts, and galettes. It’s a mixture of almond flour, egg, almond extract, butter, sugar, and a pinch of salt. As it bakes, it melts into the blondie base, giving you that delicious, nutty flavor.
03. Sliced Almonds + Powdered Sugar Dusting
Finished with a sprinkle of sliced almonds for crunch and a light dusting of powdered sugar for that classic almond croissant look.
Gather Your Ingredients
For the blondies
- Unsalted butter
- Brown sugar
- Granualted sugar
- Eggs
- Almond extract
- All purpose flour
- Salt
For the almond frangipane
- Almond flour
- Granulated sugar
- Unsalted butter
- Egg
- Almond extract
- Salt
What is Almond Flour?
Almond flour is just finely ground almonds and you’ll need it to make the almond frangipane filling. You can make your own by grinding blanched almonds in a food processor or you can use a store-bought version. We used Bob’s Red Mill Almond Flour but any brand works!
Watch how we made them:
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Almond Croissant Blondies
Ingredients
Blondies
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1/2 tsp almond extract
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 cup sliced almonds for topping
- powdered sugar for topping
Almond Frangipane
- 3/4 cup almond flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1 egg
- 1/2 tsp almond extract
- 1/2 tsp salt
Instructions
- Preheat the oven to 350℉. Line an 8×8 pan with parchment paper.
- In a bowl, whisk together the almond frangipane ingredients until smooth. Set aside.
- To make the blondies, whisk together the melted butter, brown sugar, and granulated sugar. Add the egg, egg yolk, and almond extract. Whisk until combined. Mix in the flour and salt.
- Spread the batter evenly into the pan, then spoon the almond frangipane on top. Use a knife to swirl it in. Sprinkle with sliced almonds and bake at 350℉ for 25-27 minutes.
Followed the recipe to a T. Had to bake for an additional 15 minutes because the bars weren’t even cooked in the center after 27 minutes.
Still delicious but I think the cook time is off.
They’re meant to be soft and a little gooey in the center (more like a gooey butter cake than a firm blondie). Bake times can vary a lot depending on oven and pan type, which is probably why yours took a little longer. Glad you still enjoyed them!