Description
Indulge in the rich, buttery flavors of Almond Croissant Blondies, a delightful twist on classic blondies inspired by the flaky, almond-filled French pastry. These blondies feature a smooth almond frangipane swirl atop a tender, brown sugar-infused batter, crowned with crunchy sliced almonds and a dusting of powdered sugar for the perfect balance of sweetness and texture.
Ingredients
Frangipane
- 4 tbsp unsalted butter
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 teaspoon vanilla bean paste
- 1/4 teaspoon orange zest (optional but recommended)
- 2/3 cup almond flour
- Pinch of salt
Blondie Batter
- 1/2 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- 1 large egg (at room temperature)
- 2 teaspoon vanilla bean 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing some overhang for easy removal later.
- Make the Frangipane: In a bowl, cream together 4 tbsp softened butter and 1/4 cup granulated sugar until smooth and fluffy. Incorporate the egg yolk, orange zest, and 1/4 teaspoon vanilla bean paste, mixing well. Fold in a pinch of salt and 2/3 cup almond flour until a smooth paste forms. Set aside.
- Make the Blondie Batter: In a large mixing bowl, combine 1/2 cup softened butter and 1 cup packed light brown sugar. Cream together until well combined and slightly fluffy. Add 1 large egg and 2 teaspoons vanilla bean paste, mixing until the batter is smooth.
- Add Dry Ingredients: Sift together 1 & 1/3 cups all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup almond flour. Gradually fold these dry ingredients into the wet mixture until just combined; avoid overmixing to maintain tenderness.
- Assemble the Blondies: Spread the blondie batter evenly into the prepared baking pan. Dollop the frangipane mixture on top in spoonfuls. Using a wooden skewer or toothpick, gently swirl the frangipane into the batter to create a marbled effect. Sprinkle 1/2 cup sliced almonds evenly over the top.
- Bake: Place the pan in the preheated oven and bake for about 30 minutes, or until the edges are set and the center is slightly firm to the touch but still moist.
- Cool and Serve: Remove from the oven and allow the blondies to cool completely in the pan. Once cooled, dust the top with powdered sugar. Lift the blondies out using parchment overhang and slice into 16 squares to serve.
Notes
- Allow eggs and butter to come to room temperature for better mixing and texture.
- Orange zest in the frangipane adds a subtle citrus note that enhances the almond flavor but can be omitted if unavailable.
- Ensure not to overmix the batter to keep the blondies tender and moist.
- Use parchment paper for easy removal and clean-up.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
