Almond Croissant Blondies
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Recipe Intro From dream-cake-true
Delicious, rich, and decadent, these Almond Croissant Blondies offer the ultimate rich flavour of an almond croissant without the effort required to make a batch of croissants.
- Recipe Card
Recipe Card
ingredients
For The Frangipane
- 1/2 cup at room temperature Butter
- 3/4 cup Granulated Sugar
- 1 1/4 cup Almond Flour
- 1 large at room temperature Egg
- 1/2 teaspoons Salt
- 1 teaspoons Vanilla Extract
- 1 teaspoons spooned and leveled Almond Extract
- 1/4 cup spooned and leveled All Purpose Flour
Method
Step 1
Beat the room-temperature butter with sugar until the mixture is light and creamy.
Step 2
Add in the egg and extracts and mix well.
Step 3
Whisk together both flour and salt and add them to the butter mixture. The mixture will have the consistency of a paste.
Step 4
Leftover frangipane can be stored in the refrigerator, covered for up to 1 week or frozen for up to 2 months.
ingredients
For The Blondies
- 3/4 cup unsalted Butter
- 1 1/4 cup packed Brown Sugar
- 1 large room temperature Egg
- large room temperature Yolk
- 1 tablespoons Vanilla Extract
- 1/2 teaspoons Almond Extract
- 1 1/2 cup spooned and leveled All purpose Flour
- 1/2 cup Almond Flour
- 1/4 teaspoons Salt
- 1/2 cup Silvered Almond
- 1/4 cup Turbinado Sugar
- 1 tabelspoon Powdered Sugar
How To Make The Blondies
Step 1
Beat the butter and brown sugar until it is creamy and smooth.
Step 2
Add in the egg, yolk, and both extracts and beat well.
Step 3
Whisk together both flours and salt and gently fold them into the above mixture. The mixture will be thick.
Step 4
Preheat the oven to 350℉. Line and grease an 8-inch square pan. Spread ⅔ of the batter at the bottom of the pan. Spread one cup of the Frangipane over the batter and cover the top with the remaining blondie batter.
Step 5
Sprinkle the top with almond flakes, and top them with Turbinado sugar. Repeat these steps, and then cover the top with more almond flakes. Bake the blondies for 30-35 minutes or until an insert comes out almost clear, and the top will be golden brown. Do not overbake.
Step 6
Let the blondies cool in the pan for an hour, then transfer them to the cooling rack to cool fully. Cut the blondies into squares and sprinkle the tops with powdered sugar.