Easy Almond Croissant Blondies

This almond croissant blondie recipe transforms the beloved French pastry into an easy-to-make dessert bar that delivers all the rich almond flavor without the fussy laminated dough. The combination of frangipane cream layered over a buttery blondie base creates something truly special - chewy, nutty perfection dusted with powdered sugar.

I developed this recipe during a period when I desperately wanted almond croissants but lacked the patience for laminated dough. These blondies have since become my signature dessert for dinner parties, where guests invariably ask for the recipe.

Ingredients

• Unsalted butter: Forms the rich base for both the frangipane and blondie layers, creating that signature buttery croissant flavor
• Granulated white sugar: Provides the perfect level of sweetness without overwhelming the delicate almond notes
• Almond flour: Delivers authentic frangipane texture and intense nutty flavor
• Almond extract: Enhances the natural flavor, mimicking the depth found in traditional almond croissants
• All-purpose flour: Gives structure while maintaining a tender crumb
• Sliced almonds: Create that classic almond croissant appearance and add delightful crunch
• Powdered sugar: Finishes the bars with a bakery-style dusting reminiscent of authentic French pastries

How To Make Almond Croissant Blondies

Prepare the frangipane:

First blend all frangipane ingredients until silky smooth. This almond cream should have a pourable consistency but remain thick enough to hold its shape somewhat. The frangipane can be made a day ahead and refrigerated if you want to break up the preparation.

Create the blondie base:

Heat butter and sugars together until fully dissolved, creating a caramel-like mixture that will give these bars their characteristic chewy edges and tender centers. Stir gently when adding the egg and extracts to maintain the light texture. The flour should be folded in just until combined; overmixing will develop gluten and toughen your blondies.

Layer and bake:

Spread the blondie base evenly in your parchment-lined pan, using an offset spatula to create a level surface. Drizzle the frangipane in a pattern across the top - it will spread slightly during baking but maintain distinct swirls. Sprinkle the sliced almonds generously, focusing on even distribution. Watch carefully during the final minutes of baking as the difference between perfectly moist and overbaked is slim.

Pin it

Almond extract is truly the magic ingredient in this recipe. I discovered its transformative power by accident when I spilled a bit too much into an early test batch. That happy accident created the authentic almond croissant flavor that makes these bars so special. My family now judges all my baking experiments against these blondies!

Perfect Pairings

These almond croissant blondies reach their full potential when served with complementary beverages. A strong espresso or cappuccino enhances the pastry-like qualities, while a glass of dessert wine such as Sauternes creates a luxurious experience. For afternoon tea, pair with Earl Grey or an almond-infused tea to emphasize the nutty notes.

Pin it

Make-Ahead Magic

The beauty of these blondies extends to their make-ahead potential. The blondie base can be mixed and refrigerated for up to 24 hours before baking. For longer storage, baked blondies freeze beautifully for up to three months when wrapped tightly in plastic wrap and stored in an airtight container. Thaw overnight in the refrigerator and bring to room temperature before serving. A fresh dusting of powdered sugar will restore their bakery-fresh appearance.

The French Connection

While traditional almond croissants originated as a way for French bakeries to repurpose day-old croissants by soaking them in syrup and filling them with frangipane, these blondies capture the essence without the labor. The frangipane layer in this recipe stays authentic to its French roots, combining ground almonds with butter, sugar, and eggs to create the rich almond cream that defines many classic French pastries from tarts to galettes.

Frequently Asked Questions

→ What is frangipane used for in these blondies?

Frangipane adds a rich almond flavor and a soft texture, enhancing the buttery blondie base with a French-inspired flair.

→ How do I know when the blondies are done baking?

The blondies are ready when the edges are golden and the center is puffed. Be careful not to over-bake to preserve their chewy texture.

→ Can I substitute almond flour in the frangipane?

Almond flour is key for the distinct flavor and texture, but finely ground blanched almonds can work as a substitute.

→ What type of almonds should I use for the topping?

Use sliced almonds for the topping to create a delicate crunch and complement the flavors in the blondies.

→ How should I store these almond blondies?

Store 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.