Introduction

Decadent Almond Croissant Blondies combine the rich, buttery flavors of a classic croissant with the chewy, sweet texture of blondies. This treat is perfect for almond lovers looking for a delightful dessert that feels both elegant and comforting.

Two thick square bars of almond dessert sit on a wooden board dusted with powdered sugar. Each bar has two main layers: a dense, crumbly pale beige base hiding chunks of almonds inside, and a top layer covered with a golden brown crumbly crust also sprinkled with white powdered sugar. Sliced almonds and whole almonds decorate the top, adding texture and a mix of light brown and cream colors. A few almonds and crumbs are scattered around the bars, with a dark blurred background behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsalted Butter (substitute with dairy-free butter for vegan option)
1 cup Light Brown Sugar (for best results, stick with this ingredient)
2 large Eggs (use flax eggs as a vegan alternative)
1 teaspoon Vanilla Extract (fresh vanilla bean can elevate the flavor)
1 teaspoon Almond Extract (extra vanilla can substitute)
1 cup All-Purpose Flour (opt for gluten-free flour blend if needed)
1 teaspoon Baking Powder (check for freshness)
1/2 teaspoon Salt (optional but recommended for flavor)
1 cup Almond Flour (ground almonds can work as substitutes)
1/2 cup Granulated Sugar (consider brown sugar for richer taste)
1 large Additional Egg (flax egg works for egg-free versions)
1/2 cup Sliced Almonds (toasting enhances flavor)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Step 2: Melt the unsalted butter over low heat and let it cool slightly, then whisk it together with the light brown sugar until smooth.
Step 3: Incorporate the eggs one at a time, whisking well after each addition, then mix in the vanilla and almond extracts.
Step 4: In a separate bowl, combine the all-purpose flour, baking powder, and salt, then gently fold this mixture into the wet ingredients until just combined.
Step 5: Prepare the frangipane by beating the almond flour and granulated sugar with the additional egg until smooth.
Step 6: Spread the blondie batter evenly in the prepared pan, then dollop the frangipane mixture over it and swirl together gently with a knife or skewer.
Step 7: Sprinkle the sliced almonds evenly on top, then bake for 30-35 minutes until the blondies are golden brown and a toothpick inserted in the center comes out clean.
Step 8: Allow the blondies to cool completely in the pan, dust with powdered sugar if desired, slice into squares, and serve.

Tips & Variations

To enhance the almond flavor, consider using fresh vanilla bean and toasting the sliced almonds before sprinkling on top.
For a vegan version, substitute eggs with flax eggs and use dairy-free butter.
Swap regular granulated sugar for brown sugar in the frangipane for a deeper, richer flavor.
Use a gluten-free flour blend to make this recipe gluten-free without sacrificing texture.

Storage

Store the almond croissant blondies in an airtight container at room temperature for up to 3 days. They also freeze well – wrap tightly and freeze for up to 1 month. To reheat, warm gently in a low oven or microwave to restore softness.

How to Serve

The image shows a close-up of a square slice of nutty blondie bar on a dark wooden surface with a white marbled texture underneath. The blondie has two visible layers; the bottom layer is lighter brown and slightly crumbly, while the top layer is thicker with a rough texture dotted with whole and sliced almonds. A light dusting of powdered sugar covers the top, adding a touch of white contrast. There are some crumbs and small pieces of almond scattered around the base of the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these blondies ahead of time?

Yes, these blondies can be made a day in advance and stored at room temperature in an airtight container. They taste great even better as the flavors develop overnight.

What can I use instead of almond flour?

If you don’t have almond flour, ground almonds work well as a substitute. Just make sure they are finely ground to maintain the smooth texture of the frangipane.