Almond Croissant Blondies Bars (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 350°F (175°C). Line an 8x8-inch baking pan with parchment paper so it hangs over all four sides.
03 -
Heat butter, white sugar, and brown sugar in a large microwave-safe bowl or in a double boiler until the butter is melted. Stir until the sugar is fully dissolved and the mixture is thick like caramel, about 2 minutes. Stir in the egg, vanilla extract, and almond extract. Then stir in the flour and salt, being careful not to over-mix.
04 -
Spread the blondie batter evenly into the prepared baking dish. Drizzle on the frangipane. Sprinkle on the sliced almonds.
05 -
Bake in the oven 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, then dust with powdered sugar, cut, and serve.
# Notes:
01 -
You can store these bar cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.