Almond Croissant Blondies are the perfect treat that combines the buttery richness of a blondie with the sweet, nutty flavors of almond croissants. This delightful dessert has been trending lately, and it’s no wonder! With a chewy texture, a hint of almond, and the crunch of sliced almonds on top, these blondies are both comforting and delicious. Plus, they’re super easy to make, making them a great option for both experienced bakers and those just starting out.
What Goes Into This Almond Croissant Blondies
- 1/2 cup (115g) unsalted butter (softened)
- 1 cup (220g) light brown sugar (packed)
- 1 large egg (at room temperature)
- 1/4 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 & 1/3 cups (160g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/3 cup (35g) almond flour
- 1/2 cup (50g) sliced almonds (to top the blondies)
- Powdered sugar (for dusting)
For the frangipane:
- 4 tablespoons (57g) butter
- 1/4 cup (50g) granulated sugar
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon orange zest (optional but helps elevate the flavor)
- 2/3 cup (70g) almond flour
- Pinch of salt
Step-by-Step Almond Croissant Blondies Recipe
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Preheat your oven to 350°F (175°C) and line an 8×8 inch (20×20 cm) baking pan with parchment paper for easy removal.
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In a large mixing bowl, cream together the softened butter and light brown sugar until it’s fluffy. This should take about 2-3 minutes.
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Add the egg, almond extract, vanilla extract, and salt. Mix until well combined.
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Gradually stir in the all-purpose flour and baking powder, mixing just until no dry streaks remain. Be careful not to overmix!
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Fold in the almond flour until evenly distributed.
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Spread half of the blondie batter into the prepared baking pan, smoothing it into an even layer.
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For the frangipane, mix the butter and granulated sugar together in another bowl until combined. Stir in the egg yolk, vanilla extract, almond extract, and orange zest (if using).
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Add the almond flour and a pinch of salt, mixing until smooth and creamy.
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Spread the frangipane over the blondie layer in the pan.
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Top with the remaining blondie batter, dolloping it over the frangipane. Use a spatula to carefully spread it over the top.
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Sprinkle the sliced almonds on top.
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Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
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Let the blondies cool in the pan before lifting them out using the parchment paper. Dust with powdered sugar before cutting into squares.
Why This Almond Croissant Blondies Is So Popular Right Now
People are searching for Almond Croissant Blondies because they crave easy-to-make desserts that still feel special. This recipe brings together familiar flavors in a unique way, fitting perfectly into the current trend of blending classic favorites. With almond being a comforting flavor, these blondies are becoming a go-to for both cozy nights in and gatherings with friends.
Best Ways to Serve It
These Almond Croissant Blondies make a delightful snack or dessert at any time of day. They’re fantastic served warm with a scoop of vanilla ice cream or a dollop of whipped cream. You might also enjoy them with a cup of coffee or tea for an afternoon pick-me-up. For a bit of extra flair, try drizzling melted chocolate on top or adding some fresh berries for a burst of color.
Recipe Tips & Variations
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Storage Tips: Keep any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage; just thaw before serving.
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Flavor Variations: Feel free to experiment by adding chocolate chips or dried fruit for a different twist on this recipe. You can also substitute the almond extract with vanilla for a classic blondie flavor.
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Dietary Swaps: If you want a nuttier flavor, swap out some of the all-purpose flour for additional almond flour.
Almond Croissant Blondies FAQs
Can I make these blondies in advance?
Yes, these blondies store well! You can make them a day ahead and they’ll taste just as good.
Can I use whole almonds instead of sliced?
Absolutely! Whole almonds will give you a delightful crunch, but you might want to chop them a bit if you prefer smaller pieces.
What’s the best way to store any leftovers?
Make sure to keep them in an airtight container at room temperature. They’ll stay fresh for about 3 days.
Can I add more almond flavor?
You can definitely enhance the almond flavor by using more almond extract—just be careful not to overpower the other flavors.
Give these Almond Croissant Blondies a try; they’re a delightful mix of textures and flavors that’ll have everyone coming back for more! Enjoy baking them at home!
Almond Croissant Blondies
These Almond Croissant Blondies combine the buttery richness of a blondie with the sweet, nutty flavors of almond croissants, creating a delightful dessert that’s easy to make.
Blondie Batter
- 1/2 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- 1 large egg (at room temperature)
- 1/4 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 & 1/3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/3 cup almond flour
- 1/2 cup sliced almonds (to top the blondies)
- Powdered sugar (for dusting)
Frangipane
- 4 tablespoons butter
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon orange zest (optional) (helps elevate the flavor)
- 2/3 cup almond flour
- Pinch salt
Preparation
- Preheat your oven to 350°F (175°C) and line an 8×8 inch (20×20 cm) baking pan with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and light brown sugar until it’s fluffy, about 2-3 minutes.
- Add the egg, almond extract, vanilla extract, and salt. Mix until well combined.
- Gradually stir in the all-purpose flour and baking powder, mixing just until no dry streaks remain. Be careful not to overmix.
- Fold in the almond flour until evenly distributed.
- Spread half of the blondie batter into the prepared baking pan, smoothing it into an even layer.
Making Frangipane
- In another bowl, mix the butter and granulated sugar together until combined.
- Stir in the egg yolk, vanilla extract, almond extract, and orange zest (if using).
- Add the almond flour and a pinch of salt, mixing until smooth and creamy.
Assembly & Baking
- Spread the frangipane over the blondie layer in the pan.
- Top with the remaining blondie batter, dolloping it over the frangipane. Use a spatula to carefully spread it over the top.
- Sprinkle the sliced almonds on top.
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Let the blondies cool in the pan before lifting them out using the parchment paper. Dust with powdered sugar before cutting into squares.
These blondies store well and can be made a day ahead. Serve them warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container for up to 3 days.
