Almond Croissant Blondies Recipe

Taking its cue from almond croissants, these easy no-fail almond croissant blondies have the texture of chewy sugar cookies and the rich flavor of a classic French pastry.

Course Dessert

Cuisine American, British, French

Keyword Almond Bars, Almond Bars Recipe, Almond Blondies, Almond Croissant Bar Cookies, Almond Croissant Blondies, Almond Croissant Cookie Bars, Almond Frangipane Blondies, Frangipane Blondies

Prep Time 8

Cook Time 32

Servings servings

Calories 312kcal

Author Faith Gorsky

Equipment

High speed blender (see Notes for alternatives)

Ingredients

Frangipane:

4 tablespoons unsalted butter melted
6 tablespoons granulated white sugar
3/4 cup almond flour
1/4 teaspoon salt
1 large egg
3/4 teaspoon almond extract
1/4 teaspoon pure vanilla extract

Blondies:

10 tablespoons unsalted butter
1/2 cup granulated white sugar
1/4 cup light brown sugar lightly packed
1 large egg
1/2 tablespoon pure vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1/4 teaspoon salt

Topping:

6 tablespoons sliced almonds
1 tablespoon powdered sugar for garnish

Instructions

For the Frangipane:

Add all ingredients to a blender, and process until smooth. (See Notes if you don't have a blender.)

For the Blondies:

Prep. Preheat the oven to 350F. Line an 8 by 8-inch baking pan with parchment paper so it hangs over all 4 sides.
Make the batter. Heat the butter, white sugar, and brown sugar in a large microwave-safe bowl in the microwave, or in a double boiler on the stovetop. Once the butter is melted, stir until the sugar is fully dissolved and mixture is thick like caramel (this takes about 2 minutes). Stir in the egg, vanilla extract, and almond extract. Then stir in the flour and salt, being careful not to over-mix.
Assemble the blondies. Spread the blondie batter evenly into the bottom of the prepared baking dish. Drizzle on the frangipane. Sprinkle on the sliced almonds.
Bake. Bake until the outside is golden and the center is puffed, about 30 to 34 minutes. Be careful not to over-bake!
Cool. Cool to room temperature, and then dust the top with powdered sugar, cut, and serve.

Notes

Instead of a High-Speed Blender: To make the frangipane, you can use a blender, food processor, stand mixer, or hand-held electric mixer. Or you can mix it by hand and just stir vigorously!
Storage: You can store these bar cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.

Nutrition