Description
These Almond Croissant Blondies are a delightful French-inspired twist on traditional blondies, featuring buttery croissant pieces, almond paste, and sliced almonds for a rich, nutty flavor and tender crumb. Perfect for a sophisticated dessert or a sweet snack, they combine the flakiness of croissants with the chewy texture of blondies, finished with a sprinkling of powdered sugar for bakery-style elegance.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Add-ins and Toppings
- 1/2 cup sliced almonds
- 1/2 cup chopped croissants (about 1 small croissant)
- 1/3 cup almond paste torn into small pieces
- 2 tablespoons sliced almonds for topping
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper for easy removal and cleanup.
- Mix wet ingredients: In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and creamy. Then add the egg, vanilla extract, and almond extract, mixing until fully combined to build a flavorful base.
- Combine dry ingredients: Stir in the all-purpose flour and salt just until no dry spots remain. Be careful not to overmix to keep the blondies tender.
- Add croissant and almonds: Gently fold in sliced almonds, chopped croissant pieces, and torn almond paste pieces to incorporate texture and the signature almond flavor throughout the batter.
- Prepare for baking: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the top with the additional sliced almonds to add a crunchy topping.
- Bake: Bake the blondies for 25–30 minutes, or until the edges turn golden and a toothpick inserted into the center comes out with just a few moist crumbs, indicating perfect doneness without drying out.
- Cool and finish: Allow the blondies to cool completely in the pan to set properly before slicing into 9 squares. Optionally, dust with powdered sugar for an elegant, bakery-style finish.
Notes
- Use day-old croissants for better texture; fresh croissants might make the batter too soft.
- Almond paste provides rich flavor, but you may substitute with frangipane or omit it if unavailable.
- For a bakery-style touch, drizzle with a simple icing made from powdered sugar and milk if desired.
