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Easy Almond Croissant Blondies with Frangipane and Sliced Almonds

A golden tray of Almond Croissant Blondies with powdered sugar and Almond Treats Easy Recipes appeal.
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These Almond Croissant Blondies combine a buttery almond blondie base with a rich frangipane topping, sliced almonds, and a snowy finish of powdered sugar for a dessert bar that tastes like a bakery pastry in square form.

Ingredients

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For the blondie base

  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1/4 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 and 1/3 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/3 cup almond flour
  • 1/2 cup sliced almonds, for the top
  • Powdered sugar, for finishing

For the frangipane

 

  • 4 tablespoons butter, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon orange zest, optional
  • 2/3 cup almond flour
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper so the bars lift out easily after baking.
  2. Make the frangipane first. In a medium bowl, beat together the softened butter and granulated sugar until the mixture turns creamy and smooth.
  3. Add the egg yolk, vanilla extract, almond extract, and orange zest if you are using it. Stir until the mixture looks evenly combined.
  4. Add the almond flour and a pinch of salt. Mix until a thick almond paste forms. Set this filling aside.
  5. In a separate large bowl, combine the softened butter and brown sugar. Stir until the mixture looks smooth and well blended.
  6. Add the egg, almond extract, and vanilla extract. Mix until the batter looks glossy and uniform.
  7. Add the salt, all-purpose flour, baking powder, and almond flour. Stir gently until the dry ingredients disappear and the batter comes together. Stop mixing as soon as everything combines so the blondies stay tender.
  8. Spread the batter evenly into the prepared pan. Press it into the corners so the layer stays level.
  9. Spoon the frangipane over the blondie batter in dollops. Use a skewer or wooden pick to swirl the filling across the top so it creates ribbons instead of sitting in one thick layer.
  10. Sprinkle the sliced almonds over the surface.
  11. Bake for about 30 minutes, or until the edges look set and the center feels just barely firm.
  12. Take the pan out of the oven and let the blondies cool completely inside the pan.
  13. Once cooled, dust the top generously with powdered sugar.
  14. Lift the bars out using the parchment, slice into squares, and serve.

Notes

  • Almond Croissant Blondies taste best after they cool and settle.
  • Store them in an airtight container at room temperature for up to 4 days.
  • Refrigerate for up to 1 week if you want them to keep a little longer.
  • Freeze in a freezer-safe container for up to 3 months.
  • Warm a slice in the microwave for a few seconds if you want that soft, gooey texture back.

Nutrition

Find it online: https://irmacooks.com/almond-croissant-blondies/