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These almond croissant blondies take the magic of a French bakery treat and turn it into an easy-to-make bar. You'll get all that wonderful almond taste without the hassle of making real croissants. The combo of a soft blondie base with a layer of creamy frangipane gives you that true almond croissant feeling in every single bite.
I came up with this recipe when I needed something for a brunch but couldn't spend two days making real almond croissants. Now my friends always ask me to bring these whenever we get together.
What You Need
- Butter: Softened to room temp, it's what makes frangipane rich and helps everything mix properly
- Granulated sugar: Gives sweetness and helps whip the butter to just the right fluffiness
- Almond flour: Go for the fine blanched kind for the smoothest frangipane and best almond flavor
- All-purpose flour: Gives your frangipane enough body to keep its shape while baking
- Salt: Brings out all the other flavors, especially the nutty almond taste
- Egg: Helps everything stick together and adds richness
- Vanilla paste: Gives you stronger flavor than extract plus those little vanilla flecks
- Almond extract: Boosts the almond taste for that real bakery flavor
- Brown sugar: Adds moisture and a hint of caramel that works great with almonds
- Egg yolk: Makes the blondies chewy and adds extra richness
- Vanilla extract: Adds warmth that works nicely with the almond flavor
- Slivered almonds: Creates that classic toasted almond topping
- Turbinado sugar: Gives you that sweet crunch on top
- Powdered sugar: Adds that final touch like you'd see at a fancy bakery
How To Make It
- Mix Your Frangipane:
- Beat your softened butter with granulated sugar for around 3 minutes until it looks much lighter and feels fluffy. This creates tiny air bubbles that'll make your frangipane light and soft.
- Mix In Wet Stuff:
- Add your egg and both extracts, and mix everything well. Don't worry if it looks a bit separated at first, that's normal. Just make sure you can't see any streaks of extract when you're done.
- Add Dry Ingredients:
- Mix your flours and salt, then gently fold them into your butter mix. Stop as soon as everything's combined. You want it thick but spreadable, kind of like cake frosting. Don't overmix or your frangipane will get tough.
- Make Blondie Batter:
- Beat butter and brown sugar for about 3 minutes until it gets really creamy and lighter in color. This fluffiness is what'll make your blondies tender instead of dense.
- Add Eggs and Flavor:
- Mix in the egg, egg yolk, and both extracts until everything's well combined. This gives your blondies that soft, rich texture everyone loves. Make sure the extracts are mixed in evenly.
- Add Flour Mixture:
- Mix your flours and salt, then gently fold into the wet ingredients. Stop mixing as soon as the flour disappears. The batter should be thick, which is perfect for layering with frangipane.
- Layer Everything:
- Heat your oven to 350°F and get your pan ready. Spread most of the blondie batter on the bottom, add a layer of frangipane on top, then dollop the rest of the blondie batter over that. Don't worry about making perfect layers, some marbling looks great.
- Add Toppings:
- Sprinkle lots of slivered almonds and turbinado sugar on top. Press them in lightly, then add more. This creates that amazing croissant-like topping where the almonds get toasty and the sugar turns crunchy.
- Bake It Up:
- Bake for 30–35 minutes until the top turns golden brown and a toothpick comes out mostly clean but still has a tiny bit of moisture. The middle should be set but not completely dry. You'll know it's done when the almonds look toasty.
- Let It Rest:
- Let it cool in the pan first, then move to a rack to finish cooling. Taking this time lets the middle finish cooking from the leftover heat while the structure firms up. Just before serving, dust with powdered sugar for that fancy bakery look.
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My grandma always told me you should be able to smell a good almond dessert before you even taste it. These blondies pass her test every time, filling my kitchen with an amazing scent that reminds me of her Sunday baking. It's really the frangipane that makes these special, giving you that real almond croissant experience.
Getting That Perfect Bite
Getting the right texture comes down to your butter and how you mix things. Your butter should be soft enough to dent when you press it, but not so soft it looks oily or melted. When you're beating butter and sugar for both parts, take your time and mix until it clearly gets lighter. This puts air into the mixture which gives you that perfect bite when it's baked.
Planning Ahead and Keeping Fresh
These blondies are great for making ahead of time. You can make the frangipane up to a week early and keep it in the fridge, or freeze it for two months. Just let it warm up before using. The finished bars actually taste better after sitting for a day as the flavors blend together. Keep them in a sealed container at room temp for 4 days, in the fridge for a week, or wrap them well and freeze for up to three months.
Try These Twists
While this recipe gives you that classic almond croissant experience, you can play around with it too. Try spreading a thin layer of raspberry jam between the blondie base and frangipane for a fruity version. If you love chocolate, mix in half a cup of chocolate chips into the blondie batter or drizzle melted chocolate on top after baking. For something a bit different, add a quarter teaspoon of cardamom to the frangipane. Each change keeps the spirit of the original but gives you something new to enjoy.
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These almond croissant blondies should be part of your go-to dessert collection, they're super easy to make but taste so amazing nobody can resist them.
Frequently Asked Questions
- → Can I make the frangipane ahead of time?
You bet! The frangipane keeps well in the fridge for up to a week when stored in a sealed container. Want to plan further ahead? Pop it in the freezer for up to 2 months. Just let it thaw in your fridge overnight before you need it.
- → What can I substitute for almond flour?
No almond flour? No problem! You can make your own by blending blanched almonds in a food processor until they're powdery. Got nut allergies? Try sunflower seed flour instead, but remember it'll taste a bit different.
- → How do I know when these blondies are done baking?
They're ready when the top turns golden brown and a toothpick stuck in the middle comes out mostly clean—a few damp crumbs are fine. Don't leave them in too long or they'll dry out. The middle might look a tiny bit soft but will firm up as they cool down.
- → Can I add chocolate to this recipe?
For sure! White chocolate bits would go really well with the almond flavor. Just mix in about 1/2 cup before you put everything together. Dark or milk chocolate works great too if that's more your style.
- → How should I store these blondies?
Keep them in a sealed container at room temperature for up to 3 days or in the fridge for about a week. Want to save them longer? You can freeze them for up to 3 months. When freezing, wrap each square in plastic wrap first, then stick them all in a freezer bag.
- → Why is my blondie batter so thick?
Don't worry, it's supposed to be thick! There's more dry stuff than wet stuff in the mix, which gives you that dense, chewy texture that works so well against the softer almond layer. If you're having trouble spreading it, run your spatula under hot water, dry it off, and try again.