Combine almond croissants and blondies and you have these incredible Almond Croissant Blondies. These are light, crispy bars layered with delicious almond frangipane filling that you find inside of almond croissants.
Whether enjoyed with a morning coffee or as a decadent dessert, these Almond Croissant Blondies will impress!
If you've ever had an almond croissant, you know how good that inside filling is. It is called frangipane, and it is incredible. Frangipane is a French almond paste that sounds complicated but is astonishingly easy. 5 ingredients and you don't even need a mixer for it!
Combine it with light buttery blondies, and you've got this epic dessert.
For more blondies, try Salted Espresso Chocolate Chunk Blondies, Brown Butter Nutella Blondies, and Banana Blondies.
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Why this recipe works
Almond croissant - This tastes like an almond croissant in blondie form!
Easy to make - These blondies come together in just a few steps with super easy ingredients!
Frangipane - The most delicious almond paste layered inside!
Ingredients Notes
Almonds - Slivered almonds are sprinkled on top.
Almond flour - A key ingredient in this recipe! Almond flour is used to make the frangipane.
Almond extract - This is the one I used! It really deepens the almond flavours in the frangipane. A little goes a long way!
Brown sugar - I used dark brown sugar, but light brown works as well.
Eggs - Remove 2 hours before baking. This must be at room temperature.
Powdered sugar - This icing sugar will be dusted on top of the blondies after they're done baking.
White sugar - Used in the frangipane.
Step by step instructions
Here is how to make and bake these Almond Croissant Blondies. You will need an 8×8 square pan lined with parchment paper, two mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Grease the pan. For easy removal of the blondies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 - Make frangipane. In a small bowl, add softened butter, almond flour, almond extract, white sugar, egg, vanilla extract, and salt. Using a fork, mix it until an almond paste forms. Set aside.
Step 3 - Make blondie batter. In a large bowl, whisk together melted butter and brown sugar. Then add in vanilla and egg and continue whisking.
Step 4 - Add in dry ingredients. Use a rubber spatula to gently fold in the all-purpose flour, baking powder, and salt until just combined.
Step 5 - Layer. Evenly press half of the dough into the prepared baking pan. Scoop frangipane on top and spread evenly. Take the remaining pieces of dough and gently spread on top, making sure not to disturb the other layers. It's okay if there are gaps in between.
Step 6 - Sprinkle almonds. Take slivered almonds and sprinkle on top.
Step 7 - Bake. Bake the blondies for 25-30 minutes. It'll be ready when the middle slightly puffs up and the edges are a light golden brown. Remove from oven and allow to cool completely.
Once cooled, dust with powdered sugar and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Don’t over bake the bars. Pull the pan out of the oven when the edges are light golden brown but the middle is still soft and slightly puffy.
- When making frangipane, make sure your butter is very soft. This will make it a lot easier to whisk with the sugar.
- Use a gram scale! This will always give you the most accurate measurements. You can toggle between cups and grams in the recipe card below.
- Cooling time. The bars must cool completely if you want them to slice well and dust powdered sugar on top!
FAQ
Can I use all purpose flour instead of almond flour?
No. This is an almond blondie, so almond flour must be used. It really changes the texture and flavour in the frangipane and overall entire dessert!
Do I have to add slivered almonds on top?
Although the bars will work without them, I highly recommend using them. It really enhances the flavour and adds a sweet crisp in every bite!
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Almond Croissant Blondies
Ingredients
For the frangipane
- 5 tbsp butter softened
- 1 egg room temperature
- 1 tsp almond extract*
- 1 tsp vanilla
- 1/2 cup white sugar
- 1 cup almond flour
For the blondies
- 1/2 cup butter melted
- 1/2 cup dark brown sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup slivered almonds
Instructions
- Preheat the oven to 350°F/180°C. Line a square 8×8 baking pan with parchment paper and set it aside.
- Make the frangipane. In a small bowl, add almond flour, egg, white sugar, vanilla extract, almond extract, and butter. Mix with a fork until an almond paste forms. Set aside.5 tbsp butter, 1 egg, 1 tsp almond extract*, 1 tsp vanilla, 1 cup almond flour, 1/2 cup white sugar
- In a large bowl, whisk together melted butter and brown sugar. Then add in egg and vanilla and continue whisking.1/2 cup butter, 1/2 cup dark brown sugar, 1 egg, 1 tbsp vanilla
- Add in flour, baking powder, and salt. Using a spatula, fold until a soft dough forms.1 1/3 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt
- Now it's time to layer. Place half of the dough into the bottom of the pan and spread evenly using a spatula or your hands. Make sure the entire bottom of the pan is covered.
- Add frangipane on top of the dough. I found it's easiest to use a cookie scooper for this part (less mess too!). Spread it evenly using a spatula.
- Take the remaining dough and place it on top of the frangipane and spread it out as best as you can, making sure not to disturb the bottom layers. It's okay if there are holes and the frangipane is peaking through.
- Evenly sprinkle slivered almonds on top.1/3 cup slivered almonds
- Bake for bars for 25-30 minutes. It'll be ready when the middle slightly puffs and the edges are a light golden brown. Once ready, remove from oven and cool completely. Dust with powdered sugar (optional, but recommended), and enjoy!
Mignon Koch says
How much sugar do you use for the frangipane? I can’t find it in the recipe😁
Ania says
1/2 cup! My apologies Mignon, I just updated the recipe to show it.
Suzanne says
This looks so good! What a great combination of flavors!
Ania says
Aww thank you so much!! Truly such a dreamy combo!
Caitlin Pratt says
This is such a great recipe! I bought almond flour to make a frangipane tart and found this recipe in the midst of my searches. It was a winner for sure! Definitely let them cool all the way so that they slice well. I will definitely make these many more times!
Ania says
Hey Caitlin! I’m so so glad you enjoyed the recipe and came across it! Thanks for sharing, it made my day 😆
Carol says
Just to be sure…..1 TABLESPOON of vanilla?
Ania says
Hi Carol! I always measure vanilla with the heart and eyeball it, it’s always around 1 tbsp 🥰