Description

These Almond Croissant Blondies are a decadent twist on traditional blondies, featuring a rich almond frangipane swirl and topped with crunchy sliced almonds. Inspired by the beloved almond croissant, this dessert combines the soft, buttery texture of blondies with the nutty flavor of almond flour and extracts, making a perfect treat for almond lovers. The blondies are baked in a single pan and finished with a light dusting of powdered sugar for an elegant presentation.

Ingredients

Scale

Blondie Batter

1 cup unsalted butter, melted (226 grams)
1 ½ cups light brown sugar, packed (300 grams)
2 large eggs (about 120 grams)
1 teaspoon vanilla extract (5 mL)
1 teaspoon almond extract (5 mL)
2 cups all-purpose flour (240 grams)
1 teaspoon baking powder (5 grams)
½ teaspoon salt (2.5 grams)

Almond Frangipane

½ cup unsalted butter, softened (113 grams)
½ cup granulated sugar (100 grams)
1 large egg (about 60 grams)
1 cup almond flour (96 grams)
½ teaspoon almond extract (2.5 mL)
¼ cup sliced almonds (30 grams)

For Finishing

2 tablespoons powdered sugar (for dusting) (15 grams)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it to ensure the blondies do not stick.
Make Blondie Batter: In a large bowl, whisk together the melted butter and brown sugar until the mixture is smooth and well blended, which builds the base richness.
Add Wet Ingredients: Incorporate the eggs, vanilla extract, and almond extract into the brown sugar mixture. Mix until the batter is smooth and the ingredients are fully combined.
Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, stirring gently until just combined to avoid overmixing.
Prepare Almond Frangipane: In another bowl, beat the softened butter and granulated sugar until light and fluffy. Then add the egg, almond flour, and almond extract, mixing until you have a smooth, creamy frangipane.
Assemble in Pan: Pour the blondie batter evenly into the prepared baking pan, using a spatula to smooth the surface.
Add Frangipane Swirl: Drop dollops of the almond frangipane over the blondie batter. Use a knife to gently swirl the frangipane into the batter creating a marbled effect.
Add Toppings: Sprinkle the sliced almonds evenly over the top of the swirled batter to create a crunchy texture.
Bake: Place the pan in the preheated oven and bake for 30–35 minutes. The blondies are done when the edges turn golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Serve: Allow the blondies to cool completely in the pan. Once cooled, dust the top with powdered sugar and cut into nine squares for serving.

Notes

For best results, use room temperature ingredients except for melted butter in the batter to ensure even mixing.
Do not overmix the batter once the flour is added to keep the blondies tender and moist.
Almond extract adds the signature flavor; do not substitute with vanilla extract alone to maintain the croissant-inspired taste.
Ensure the blondies cool fully before dusting with powdered sugar to prevent melting and clumping.
Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.