Almond Croissant Blondies

Almond croissant blondies are a delightful fusion of flavours and textures that elevate a classic dessert into something extraordinary. The blondies, rich and buttery, offer a soft, chewy base that harmonises beautifully with the indulgent almond paste of the frangipane. This combination not only enhances the flavour but also adds an exquisite moistness to each bite. Topped with slivers of toasted almonds, these treats bring a delightful crunch alongside their sweet, nutty essence. Perfect for afternoon tea or as a decadent dessert, almond croissant blondies are a must-try for anyone who appreciates the comforting charm of a home-baked sweet.

What is an Almond Croissant?

An almond croissant is a delightful pastry that combines the flaky, buttery goodness of a traditional croissant with a rich almond filling. Originating from France, this pastry is made by shaping a croissant dough into a crescent form and filling it with a sweet almond paste, often enriched with almond meal, sugar, and egg. Once baked to perfection, almond croissants are typically topped with slivered almonds and a dusting of icing sugar, creating a deliciously crispy exterior that contrasts wonderfully with the soft, nutty center.

How to assemble the Almond Croissant Blondie:

1. Spread 2/3 of the blondie batter evenly to the bottom of the pan. Spread the frangipane over the batter then cover that with the remaining blondie batter.

2. Evenly sprinkle the sliced almonds over the blondie.

3. Bake for 35 minutes or until the edges are set and the center is slightly firm. Allow the blondie to cool fully in the pan.

4. carefully remove the blondie from the pan and slice into even squares.

5. Dust the blondie with powdered sugar and enjoy!

Baking Tips:

• Line your baking pan: I highly recommend greasing and lining your baking pan with parchment paper this simple step ensures that your baked goods come out smoothly and without sticking to the pan, saving you time and effort in cleaning up afterwards.

• Don’t over mix: Only stir until the batter is just mixed, this will keep the crumb tender and moist. I usually swap to a rubber spatula and just gently fold everything together until no streaks of flour remain.

• Do not over bake: No one likes a dry sad blondie, when you remove your blondie from the oven, it should be slightly under cooked in the center as they will continue to bake while they cool in the pan.

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Almond Croissant Blondies

Yield: 16 Squares

Author: Chloe Sims

Prep time: 35 MinCook time: 35 MinTotal time: 1 H & 10 M

Delightful fusion of flavours and textures that elevate a classic dessert into something extraordinary.

Ingredients

Frangipane

• 113g Unsalted Butter (Room Temperature)
• 150g Granulated White Sugar
• 140g Almond Flour
• 30g Plain Flour
• 1/4 Tsp Salt
• 1 Egg (Room Temperature)
• 1 Tsp Vanilla Extract
• 1 Tsp Almond Extract

Blondie

• 113g Unsalted Butter (Room Temperature)
• 220g Brown Sugar
• 1 Egg (Room Temperature)
• 1/4 Tsp Almond Extract
• 2 Tsp Vanilla Extract
• 1/4 Tsp Salt
• 165g Plain Flour
• 1/4 Tsp Baking Powder
• 35g Almond Flour
• 50g Sliced Almonds (To Top Blondies)
• Powdered Sugar (For Dusting)

Instructions

Frangipane

1. In a large mixing bowl, beat together using a handheld beater the butter and sugar until the mixture is light and creamy.
2. Add the egg and both extracts then beat again until smooth.
3. Fold in both flours and salt using a spatula until combined, the consistency will look like a paste. Set aside.

Blondie

1. Preheat the oven to 175°C. Grease and line an 8-inch square pan. Set aside.
2. In a large mixing bowl, beat the butter and brown sugar until well combined.
3. Add the egg, almond extract and vanilla then beat again until smooth.
4. Add the flour, baking powder, salt and almond flour then fold together using a spatula until just combined (Don't overmix).
5. Spread 2/3 of the blondie batter evenly to the bottom of the pan.
6. Spread the frangipane over the batter then cover that with the remaining blondie batter.
7. Evenly sprinkle the sliced almonds over the blondie.
8. Bake for 35 minutes or until the edges are set and the center is slightly firm.
9. Allow the blondie to cool fully in the pan.
10. carefully remove the blondie from the pan and slice into even squares.
11. Dust the blondie with powdered sugar.
12. Enjoy!

Notes

Line your baking pan: I highly recommend greasing and lining your baking pan with parchment paper this simple step ensures that your baked goods come out smoothly and without sticking to the pan, saving you time and effort in cleaning up afterwards.

Don’t over mix: Only stir until the batter is just mixed, this will keep the crumb tender and moist. I usually swap to a rubber spatula and just gently fold everything together until no streaks of flour remain.

Do not over bake: No one likes a dry sad blondie, when you remove your blondie from the oven, it should be slightly under cooked in the center as they will continue to bake while they cool in the pan.

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