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This almond croissant blondie recipe transforms the magic of flaky French pastries into a simple bar dessert with all the same irresistible flavors. The combination of buttery blondie base with rich frangipane creates a treat that's both comforting and sophisticated.
I first made these blondies for a friend who adores almond croissants but lacks the patience for laminated dough. Now they've become my signature dessert for everything from book clubs to holiday gatherings.
- Unsalted butter: Provides the rich foundation for both the frangipane and blondie layers. Use good quality European butter if possible for the most authentic flavor.
- Granulated white sugar: Gives the perfect sweetness without overpowering the delicate almond notes.
- Almond flour: Creates that distinctive frangipane texture. Look for blanched fine almond flour for the smoothest result.
- Almond extract: Amplifies the natural flavor. A little goes a long way so measure carefully.
- All purpose flour: Provides structure to the blondie base. No need for anything fancy here.
- Sliced almonds: Add visual appeal and textural contrast. Toast them lightly beforehand for extra flavor if you have time.
- Powdered sugar: Finishing touch gives that classic pastry shop appearance.
How To Make Almond Croissant Blondies
- Prepare the frangipane:
- Combine melted butter and sugar in a blender until completely incorporated. Add almond flour, salt, egg, and extracts then process until you achieve a smooth creamy mixture. The frangipane should have a pourable consistency similar to thick pancake batter.
- Make the blondie base:
- Melt butter with both sugars until fully dissolved and caramelized. This step creates the signature toffee undertones in the blondie base. Allow mixture to cool slightly before adding egg and extracts to prevent scrambling the egg. Fold in flour and salt with a gentle hand just until combined. Overmixing will develop gluten and make the blondies tough.
- Layer and bake:
- Spread blondie batter evenly in prepared pan using an offset spatula for precision. Pour frangipane over the top in an even layer then use a knife to create subtle swirls if desired. Distribute sliced almonds across the surface pressing gently so they adhere. Bake until golden at the edges but still slightly soft in the center for that perfect chewy texture.
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Almond extract is my secret weapon in these blondies. I discovered its transformative power after accidentally doubling the amount in an early version of this recipe. That happy accident created such an authentic almond croissant flavor that I never went back to the original measurements.
Storage Success
These blondies maintain their perfect texture for 3 days when stored in an airtight container at room temperature. For longer storage refrigerate for up to a week though the texture will become slightly more dense and fudgy. You can also freeze them for up to three months by wrapping individual squares in plastic wrap then placing in a freezer bag. Thaw at room temperature before serving or warm slightly in a low oven to revive their freshly baked quality.
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Variation Possibilities
While these blondies are perfect as written several variations can create exciting new flavor profiles. Try adding fresh raspberries or a thin layer of raspberry jam between the blondie base and frangipane for a fruity twist. Chocolate lovers can fold mini chocolate chips into the blondie batter or drizzle the finished bars with melted dark chocolate. For a holiday version add a half teaspoon of ground cardamom to the frangipane and finish with orange zest after baking.
French Connection
These blondies draw inspiration from the classic French pastry frangipane which dates back to the 16th century. Traditional almond croissants were actually created as a way to use day old croissants by splitting and filling them with almond cream before rebaking. This recipe captures that same ingenious spirit turning simple ingredients into something extraordinary. The combination of butter almond and vanilla has endured for centuries in French pastry tradition proving that some flavor combinations are truly timeless.
Frequently Asked Questions
- → Can I substitute almond flour in the frangipane?
Yes, you can substitute almond flour with finely ground blanched almonds. However, it’s important to process them finely for a smooth frangipane texture.
- → How do I prevent over-baking?
Monitor the blondies carefully after 30 minutes. The edges should be golden, and the center puffed but not overly firm. Err on the side of slightly under-baked for a chewy texture.
- → Can I make these blondies ahead of time?
Yes, these blondies store well. Keep them in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 3 months.
- → What’s the best way to achieve the smooth frangipane texture?
Using a high-speed blender or food processor ensures a creamy frangipane. Be sure to blend until the mixture is completely smooth.
- → Can I add other toppings besides almonds?
Absolutely! You can mix in or top with chocolate chips, shredded coconut, or even a drizzle of melted chocolate for added variety.