Almond Croissant Blondies (Print Version)

# Ingredients:

→ For The Frangipane

01 - ½ cup butter, room temperature
02 - ¾ cup granulated sugar
03 - 1¼ cups almond flour
04 - ¼ cup all-purpose flour, spooned and levelled
05 - ¼ teaspoon salt
06 - 1 egg, room temperature
07 - 1 teaspoon vanilla paste or extract
08 - 1 teaspoon almond extract

→ For The Blondies

09 - ¾ cup butter, room temperature
10 - 1¼ cup brown sugar, packed
11 - 1 egg, room temperature
12 - 1 egg yolk, room temperature
13 - 1 tablespoon vanilla extract
14 - ½ teaspoon almond extract
15 - 1½ cup all-purpose flour, spooned and levelled
16 - ½ cup almond flour
17 - ¼ teaspoon salt
18 - ½ cup silvered almonds, for topping
19 - ¼ cup turbinado sugar, for topping
20 - 1 tablespoon powdered sugar, for topping

# Instructions:

01 - Beat the room-temperature butter with sugar until the mixture is light and creamy.
02 - Add in the egg and extracts and mix well until fully incorporated.
03 - Whisk together both flours and salt, then add them to the butter mixture. The mixture will have the consistency of a paste.
04 - Store leftover frangipane in the refrigerator, covered, for up to 1 week or freeze for up to 2 months.
05 - Beat the butter and brown sugar until creamy and smooth, about 2-3 minutes.
06 - Add in the egg, egg yolk, and both extracts and beat well until fully combined.
07 - Whisk together both flours and salt, then gently fold them into the above mixture. The batter will be thick.
08 - Preheat the oven to 180°C (350°F). Line and grease an 8-inch square pan. Spread ⅔ of the blondie batter at the bottom of the pan. Spread one cup of the frangipane over the batter and cover the top with the remaining blondie batter.
09 - Sprinkle the top with silvered almonds, then scatter turbinado sugar over them. Repeat the sprinkling of sugar and almond flakes two or three times, ensuring the top is well covered with almonds.
10 - Bake the blondies for 30-35 minutes or until a tester inserted comes out almost clear and the top is golden brown. Do not overbake.
11 - Allow the blondies to cool in the pan for one hour, then transfer to a cooling rack to cool completely. Cut into squares and dust with powdered sugar before serving.

# Notes:

01 - These blondies combine the buttery richness of traditional blondies with the elegant almond flavor of a classic croissant frangipane filling.
02 - The turbinado sugar adds a delightful crunch that contrasts beautifully with the soft, chewy texture of the blondies.

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