Almond Croissant Blondies (Print Version)
# Ingredients:
→ Frangipane
01 -
4 tablespoons unsalted butter, melted
02 -
6 tablespoons granulated white sugar
03 -
3/4 cup almond flour
04 -
1/4 teaspoon salt
05 -
1 large egg
06 -
3/4 teaspoon almond extract
07 -
1/4 teaspoon pure vanilla extract
→ Blondies
08 -
10 tablespoons unsalted butter
09 -
1/2 cup granulated white sugar
10 -
1/4 cup light brown sugar, lightly packed
11 -
1 large egg
12 -
1/2 tablespoon pure vanilla extract
13 -
1/4 teaspoon almond extract
14 -
1 cup all-purpose flour
15 -
1/4 teaspoon salt
→ Topping
16 -
6 tablespoons sliced almonds
17 -
1 tablespoon powdered sugar, for garnish
# Instructions:
01 -
Add all frangipane ingredients to a blender or food processor, and process until smooth.
02 -
Preheat the oven to 175°C (350°F). Line an 8-by-8-inch baking pan with parchment paper so it hangs over all 4 sides.
03 -
Heat the butter, white sugar, and brown sugar in a large microwave-safe bowl in the microwave or in a double boiler on the stovetop. Once the butter is melted, stir until the sugar dissolves completely and the mixture becomes thick like caramel (about 2 minutes). Stir in the egg, vanilla extract, and almond extract. Then mix in the flour and salt, being careful not to over-mix.
04 -
Spread the blondie batter evenly into the bottom of the prepared baking dish. Drizzle on the frangipane. Sprinkle on the sliced almonds.
05 -
Bake until the outside is golden and the center is puffed, about 30 to 34 minutes. Be careful not to over-bake! Cool to room temperature.
06 -
Dust the top with powdered sugar, cut into pieces, and serve.
# Notes:
01 -
Store the blondies in an airtight container for up to 3 days at room temperature, 1 week in the fridge, or 3 months in the freezer.