Description
These Almond Croissant Blondies combine the rich, nutty flavor of almond croissants with the chewy, buttery texture of blondies. Featuring a frangipane almond paste layer sandwiched between sweet buttery dough and topped with crunchy slivered almonds, these bars are perfect for a decadent dessert or an indulgent snack.
Ingredients
Scale
Frangipane Almond Paste
- 1 cup almond flour
- 1 egg (room temperature)
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 5 tbsp butter (softened)
Dough
- 1/2 cup butter (melted)
- 1/2 cup dark brown sugar
- 1 egg (room temperature)
- 1 tbsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Topping
- 1/3 cup slivered almonds
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Line an 8×8 inch square baking pan with parchment paper for easy removal and set aside.
- Make Frangipane: In a small bowl, combine almond flour, an egg, white sugar, vanilla extract, almond extract, and softened butter. Mix with a fork until the mixture forms a smooth almond paste. Set aside.
- Prepare Dough: In a large bowl, whisk melted butter and dark brown sugar vigorously for 2-3 minutes until smooth and slightly fluffy. Add in the egg and vanilla extract and continue whisking for another 2-3 minutes.
- Add Dry Ingredients: Stir in the all-purpose flour, baking powder, and salt. Using a spatula, fold the mixture gently until a soft dough forms.
- Layer Dough Bottom: Take half of the dough and press it evenly into the bottom of the prepared pan using a spatula or your hands, covering the entire base.
- Add Frangipane Layer: Using a cookie scooper or spoon, drop spoonfuls of the frangipane almond paste evenly over the dough. Spread it carefully with a spatula to form an even layer.
- Top with Remaining Dough: Place the remaining dough on top of the frangipane layer. Spread it out gently so it covers the frangipane, allowing a few holes to let the almond paste peek through.
- Add Topping: Sprinkle the slivered almonds evenly over the top layer of dough.
- Bake: Bake the assembled bars in the preheated oven for 25 to 30 minutes, or until the center slightly puffs and the edges turn light golden brown.
- Cool and Serve: Remove from oven and allow the blondies to cool completely in the pan. Optionally dust the top with powdered sugar before slicing into bars and serving.
Notes
- Using room temperature eggs ensures better mixing and texture.
- Softened butter in frangipane helps create a smooth almond paste.
- Be gentle when layering the dough over the frangipane to avoid mixing layers.
- Allow blondies to cool completely for clean slicing.
- Optional dusting of powdered sugar adds extra sweetness and a pretty finish.
