These Simple And Delicious Almond Croissant Blondies have the ultimate rich flavour of an almond croissant minus the effort to make a batch of croissants.
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Who does not like a delicious and decadent Almond Croissant? Or maybe I should ask, who loves an Almond Croissant but does not want to go through the hassle of making them? These Simple And Delicious Almond Croissant Blondies have the ultimate rich flavour of an almond croissant minus the effort to make a batch of croissants.
About These Simple And Delicious Almond Croissant Blondies
- These Simple And Delicious Almond Croissant Blondies are seriously Simple to prepare and unbelievably delicious! Their name serves the flavour nicely.
- These blondies contain two separate parts to create the ultimate Almond Croissant flavour. You will experience the crunchy almond top and soft and chewy inside each bite.
- We need to make a filling called FRANGIPANE or Almond Cream. Frangipaneis a filling that has the consistency of paste and requires a few of your pantry ingredients. Frangipaneis a creamy paste in many French pastries, such as Almond Croissants or Bakewell cakes. All we need to make the Frangipaneis Butter, Sugar, All-purpose Flour, Almond Flour, Egg, Vanilla Paste, and Almond Extract.
- I prefer using vanilla Paste for the Frangipane; however, vanilla extract will be fine.
- The second part of this Almond Croissant Blondies recipe is the blondie recipe, which again requires a list of simple ingredients.
- These blondies have a soft and flavourful body and are topped with layers of Silvered almond and Turbinado sugar. This will give these blondies a crunchy top that perfectly balances the soft inside texture.
- These Simple And Delicious Almond Croissant Blondies have the exact flavour of a decadent Almond Croissant.
How to Make These Blondies
Frangipane;
- Beat the room-temperature butter with sugar until the mixture is light and creamy.
- Add in the egg and extracts and mix well.
- Whisk together both flours and add them to the butter mixture. The mixture will have the consistency of a paste.
- Frangipane adds a creamy almond texture and flavour to many recipes.
The Blondies
- The blondie batter has a simple list of ingredients: butter, Brown Sugar, Egg, Egg Yolk, All-purpose Flour, Almond Flour, Vanilla and Almond Extract, one cup of Frangipane, Silvered Almond, and Turbinado Sugar.
- Beat the butter and brown sugar until it is creamy and smooth.
- Add in the egg, yolk, and both extracts and beat well.
- Whisk together both flours and gently fold them into the above mixture. The mixture will be thick.
- Line and grease an 8-inch square pan. Spread ⅔ of the batter at the bottom of the pan.
- Spread the Frangipane over the batter and cover the top with the remaining blondie batter.
- Sprinkle the top with almond flakes, and top them with Turbinado sugar. Repeat only these sprinkling sugar and almond flakes steps twice or thrice, and ensure the top is covered with more almond flakes.
- Bake the blondies in a 350F oven for 30-35 minutes, or until an insert comes out almost clear and the top is golden brown. Do not overbake.
- Let the blondies cool down in the pan for an hour, then transfer them to the cooling rack to cool down fully.
- Cut the blondies into squares and sprinkle the top with powdered sugar.
See more related recipes here;
Almond Croissant Muffins
Almond Croissant Cookies
Almond Cinnamon Rolls
Berry Crumble Bars
Storing: These Blondies can be stored in an airtight container in the fridge for one week or frozen for up to three months.
Disclaimer:I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.
📖 Recipe
Simple And Delicious Almond Croissant Blondies
These Simple And Delicious Almond Croissant Blondies have the ultimate rich flavour of an almond croissant minus the effort to make a batch of croissants.
5 from 3 votes
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Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Servings 16 squares
Calories 376 kcal
Ingredients
For The Frangipane
- ½ cup Butter, Room temperature
- ¾ cup Granulated sugar
- 1¼ cups Almond flour
- ¼ cup All-purpose flour, Spooned and levelled
- ¼ teaspoon Salt
- 1 Egg, Room temperature
- 1 teaspoon Vanilla paste, or extract
- 1 teaspoon Almond extract
For The Blondies
- ¾ cup Butter, Room temperature
- 1¼ cup Brown sugar, Packed
- 1 Egg, Room temperature
- 1 Egg yolk, Room temperature
- 1 tablespoon Vanilla extract
- ½ teaspoon Almond extract
- 1½ cup All-purpose flour, Spooned and levelled
- ½ cup Almond flour
- ¼ teaspoon Salt
- ½ cup Silvered almond, For topping
- ¼ cup Turbinado sugar, For topping
- 1 tablespoon Powdered sugar, For topping
Instructions
How To Make The Frangipane
Beat the room-temperature butter with sugar until the mixture is light and creamy.
½ cup Butter, ¾ cup Granulated sugar
Add in the egg and extracts and mix well.
1 Egg, 1 teaspoon Vanilla paste, 1 teaspoon Almond extract
Whisk together both flour and salt and add them to the butter mixture. The mixture will have the consistency of a paste.
1¼ cups Almond flour, ¼ cup All-purpose flour, ¼ teaspoon Salt
Store leftover frangipane in the refrigerator, covered, for up to 1 week or freeze for up to 2 months.
How To Make The Blondies
Beat the butter and brown sugar until it is creamy and smooth.
¾ cup Butter, 1¼ cup Brown sugar
Add in the egg, yolk, and both extracts and beat well.
1 Egg, 1 Egg yolk, 1 tablespoon Vanilla extract, ½ teaspoon Almond extract
Whisk together both flour and salt and gently fold them into the above mixture. The mixture will be thick.
1½ cup All-purpose flour, ½ cup Almond flour, ¼ teaspoon Salt
Preheat the oven to 350℉. Line and grease an 8-inch square pan. Spread ⅔ of the 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.
Sprinkle the top with almond flakes, and top them with Turbinado sugar. Repeat only these sprinkling sugar and almond flakes steps two or three times and ensure the top is covered with more almond flakes. Bake the blondies for 30-35 minutes or until an insert comes out almost clear, and the top will be golden brown. Do not overbake.
½ cup Silvered almond, ¼ cup Turbinado sugar
Let the blondies cool down in the pan for an hour, then transfer them to the cooling rack to cool down fully. Cut the blondies into squares and sprinkle the top with powdered sugar.
1 tablespoon Powdered sugar
Nutrition
Calories: 376kcalCarbohydrates: 43gProtein: 5gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 71mgSodium: 200mgPotassium: 53mgFiber: 2gSugar: 30gVitamin A: 489IUCalcium: 51mgIron: 1mg
Keyword Almond Croissant, Blondies, Croissant, Simple And Delicious Almond Croissant Blondies
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