Almond Croissant Blondies
These are not your average blondies, but the good news is that they still use simple pantry ingredients just in a new inventive way. Almond croissants have become one of my favorite bakery treats.
They're not something I ever had growing up, but I remember trying them in college and later making them at home. They're not that difficult to make but the issue is that you have to have day-old croissants on hand, but living in the middle of nowhere makes that a little more difficult. And that’s why I'm such a big fan of these almond croissant blondies. They have all the same great flavors of an almond croissant using basic pantry ingredients.
This recipe starts by making a basic blondie recipe base and then transferring the batter into an 8-inch square pan. In the same bowl, mix the frangipane or almond filling and dollop that over the top of the blondie batter. Then you can just use a butter knife to swirl the two batters together. Sprinkle sliced almonds over the top, bake, and once the blondies are slightly cooled, finish by sifting powdered sugar over the top and cut them into squares.Â
Almond Croissant Blondies
Batter:
1/2 cup salted butter, melted
1 cup dark brown sugar
1 large egg
1 teaspoon vanilla
1/2 teaspoon almond extractÂ
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
Almond Filling:
4 tablespoons salted butter, softenedÂ
1/2 cup almond flourÂ
1/2 cup powdered sugar
1/2 tablespoon cornstarchÂ
1/2 teaspoon salt
1 large egg
1-1/2 teaspoons almond extract
1/2 cup sliced almondsÂ
Powdered sugar for sifting
1. In a medium-sized mixing bowl, whisk melted butter and brown sugar. Add the egg, almond extract, and vanilla and whisk until completely combined.Â
2. Add baking powder, soda, salt, and flour. Use a spatula to stir until combined. Spread into a parchment-lined and sprayed 8-inch square pan.Â
3. In a medium-sized mixing bowl stir butter, almond flour, powdered sugar, cornstarch, salt, egg, and almond extract until smooth. Drop teaspoons of the almond filling over the batter and swirl in using a butter knife.Â
4. Sprinkle with almonds. Bake at 350 degrees for 30-35 minutes or until the center is set. Cool completely.
5. Slice and top with sifted powdered sugar.