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This almond croissant blondies recipe transforms the beloved French pastry into a convenient bar form that captures all the magical almond flavor without the lamination process. The secret lies in combining a rich blondie base with a layer of traditional frangipane, creating that unmistakable almond croissant experience in each bite.
I first created these when planning a brunch where I wanted to serve almond croissants but knew I wouldn't have time for the multi-day process. These blondies have since become my signature dessert that friends request whenever we gather.
Ingredients
- Butter: Room temperature, the foundation of frangipane providing richness and ensuring proper emulsification
- Granulated sugar: Adds sweetness while helping to cream the butter to the perfect consistency
- Almond flour: Use blanched fine almond flour for the smoothest texture and pure almond flavor
- All-purpose flour: Provides structure so the frangipane holds its shape when baked
- Salt: Enhances all flavors, especially the nuttiness of the almonds
- Egg: Binds the ingredients while adding richness
- Vanilla paste: Offers concentrated flavor with those beautiful specks throughout
- Almond extract: Amplifies the natural almond flavor for authentic pastry shop taste
- Brown sugar: Provides moisture and caramel notes that complement the almonds perfectly
- Egg yolk: Adds structure, richness, and that characteristic chewy texture
- Vanilla extract: Balances the almond flavor with warm aromatic notes
- Slivered almonds: Create that iconic toasted almond croissant topping
- Turbinado sugar: Provides essential crunch and caramelization
- Powdered sugar: Finishes with that authentic patisserie look
Step-by-Step Instructions
- Prepare the Frangipane Base:
- Start by beating room temperature butter with granulated sugar until noticeably lighter in both color and texture, about 3 minutes. The mixture should be fluffy with the sugar mostly dissolved, creating tiny air pockets that will give your frangipane its characteristic light texture.
- Add the Wet Ingredients:
- Incorporate the egg and both extracts, mixing until fully combined. The mixture may look slightly curdled, which is completely normal. The extracts should be fully dispersed with no visible streaks remaining, ensuring even flavor distribution.
- Incorporate Dry Ingredients:
- Whisk together both flours and salt, then gently fold into the butter mixture until just combined. The resulting frangipane should have a thick, spreadable consistency similar to cake frosting. Avoid overmixing, which can develop gluten and toughen the final product.
- Prepare the Blondie Batter:
- Beat butter and brown sugar until light and fluffy, about 3 minutes. The mixture should be noticeably paler than when you started, with a creamy consistency indicating proper aeration, which will give your blondies their tender texture.
- Add Eggs and Flavorings:
- Mix in the egg, egg yolk, and both extracts until fully incorporated. This mixture provides the moisture and richness essential to blondies' distinctive texture. The extracts should be evenly distributed with no visible separation.
- Fold in Dry Ingredients:
- Combine flours and salt, then gently fold into the wet ingredients until just incorporated. The batter will be thick, which is exactly what you want for proper layering with the frangipane. Stop mixing as soon as no dry streaks remain to maintain tenderness.
- Assemble and Top:
- Preheat oven to 350°F and prepare your baking pan. Spread most of the blondie batter in the bottom, followed by an even layer of frangipane, then carefully top with remaining blondie batter. The layers should be distinct but not perfectly even, allowing for beautiful marbling during baking.
- Apply Almond Topping:
- Generously sprinkle with slivered almonds and turbinado sugar, creating multiple layers by sprinkling then pressing gently and repeating. This creates that authentic croissant topping with almonds that toast beautifully during baking and sugar that caramelizes for added texture.
- Bake to Perfection:
- Bake for 30–35 minutes until the top is golden brown and a tester comes out nearly clean. The center should be set but still slightly moist. The signature golden color comes from the almonds toasting and sugar caramelizing, recreating that bakery experience.
- Cool and Finish:
- Allow to cool completely, first in the pan, then on a rack. This patience is rewarded with proper texture development as residual heat continues cooking the center while the structure sets. Finish with a light dusting of powdered sugar just before serving for that classic patisserie presentation.
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My grandmother always said the mark of a good almond pastry was that you could smell it before you tasted it. These blondies pass that test every time, filling the kitchen with an aroma that immediately transports me to her Sunday morning baking sessions. The frangipane is truly what makes these special, creating that unmistakable almond croissant experience.
The Secret of Perfect Texture
The key to achieving the ideal texture lies in proper butter temperature and mixing technique. Room temperature butter should be soft enough to leave an indentation when pressed but not so soft that it looks greasy. When beating the butter and sugar for both components, take the time to cream properly until the mixture is noticeably lighter in color. This creates air pockets that develop into the perfect crumb structure during baking.
Making Ahead and Storage
These blondies are excellent candidates for making ahead. The frangipane can be prepared up to a week in advance and stored in the refrigerator or frozen for up to two months. Just bring it to room temperature before using. The finished blondies actually improve with a day of rest as the flavors meld and the texture settles. Store in an airtight container at room temperature for up to 4 days or refrigerate for a week. They also freeze beautifully for up to three months when wrapped well.
Variations to Try
While this recipe captures the classic almond croissant experience, you can create delightful variations. Add a thin layer of raspberry jam between the blondie base and frangipane for a fruity twist. Chocolate lovers can fold 1/2 cup of chocolate chips into the blondie batter or drizzle the finished bars with melted chocolate. For a more complex flavor profile, add 1/4 teaspoon of cardamom to the frangipane mixture. Each variation maintains the essence of the original while offering a new experience.
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These almond croissant blondies deserve a permanent spot in your dessert repertoire — impressively simple to make yet irresistibly delicious in every bite.
Frequently Asked Questions
- → Can I make the frangipane ahead of time?
Yes! The frangipane can be made up to one week in advance if stored in the refrigerator in an airtight container. You can also freeze it for up to 2 months. Just thaw in the refrigerator overnight before using in your blondies.
- → What can I substitute for almond flour?
If you don't have almond flour, you can make your own by grinding blanched almonds in a food processor until fine. For those with nut allergies, sunflower seed flour can work as a substitute, though the flavor profile will change slightly.
- → How do I know when these blondies are done baking?
The blondies are done when the top is golden brown and a toothpick inserted comes out almost clean (a few moist crumbs are fine). Be careful not to overbake as this will dry them out. The center might seem slightly underdone but will continue to set as they cool.
- → Can I add chocolate to this recipe?
Absolutely! White chocolate chips or chunks would complement the almond flavor beautifully. Fold about 1/2 cup into the blondie batter before assembling. Dark or milk chocolate would also work well for a different flavor profile.
- → How should I store these blondies?
Store the blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 3 months. For best results when freezing, wrap individual squares in plastic wrap, then place in a freezer bag.
- → Why is my blondie batter so thick?
The batter for these blondies is intentionally thick due to the high ratio of dry ingredients to wet. This creates the perfect dense, chewy texture that contrasts with the softer frangipane layer. If it seems too thick to spread, you can warm your spatula under hot water (then dry it) to help with spreading.