Introduction

These decadent almond croissant blondies combine rich, buttery flavors with a delicate almond frangipane swirl. Perfectly golden and topped with toasted almonds, they offer a satisfyingly sweet treat that’s hard to resist. Whether for a special occasion or an everyday indulgence, these blondies are sure to delight.

A grid of 15 square almond bars is laid out closely on crumpled parchment paper over a white marbled surface. Each bar is golden brown with a slightly rough texture, topped with a scattered layer of sliced almonds and a dusting of white powdered sugar that adds a light, delicate touch. Several whole and halved almonds along with almond shells are scattered naturally around the bars. A white scalloped bowl filled with whole almonds is placed near the top right corner, and a small metal tea infuser lies next to it, adding a rustic, cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsalted Butter (substitute with dairy-free butter for vegan option)
1 cup Light Brown Sugar (for best results, stick with this ingredient)
2 large Eggs (use flax eggs as a vegan alternative)
1 teaspoon Vanilla Extract (fresh vanilla bean can elevate the flavor)
1 teaspoon Almond Extract (extra vanilla can substitute)
1 cup All-Purpose Flour (opt for gluten-free flour blend if needed)
1 teaspoon Baking Powder (check for freshness)
1/2 teaspoon Salt (optional but recommended for flavor)
1 cup Almond Flour (ground almonds can work as substitutes)
1/2 cup Granulated Sugar (consider brown sugar for richer taste)
1 large Additional Egg (flax egg works for egg-free versions)
1/2 cup Sliced Almonds (toasting enhances flavor)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Step 2: Melt the unsalted butter over low heat and let it cool slightly, then whisk with the light brown sugar until smooth.
Step 3: Incorporate the eggs one at a time, whisking well after each addition, then mix in the vanilla and almond extracts.
Step 4: In a separate bowl, combine the all-purpose flour, baking powder, and salt, then fold this mixture into the wet ingredients until just combined.
Step 5: Prepare the frangipane by beating the almond flour and granulated sugar with the additional egg until smooth.
Step 6: Spread the blondie batter evenly in the prepared pan, dollop the frangipane on top, and swirl gently with a knife or skewer to combine the layers.
Step 7: Sprinkle the sliced almonds evenly over the top and bake for 30-35 minutes until the blondies are golden brown and a toothpick inserted comes out with a few moist crumbs.
Step 8: Allow the blondies to cool completely in the pan, dust with powdered sugar if desired, then slice and serve.

Tips & Variations

For a nut-free version, omit almond flour and sliced almonds, and try using sunflower seed flour instead.
To boost almond flavor, toast the sliced almonds lightly before adding them to the blondies.
Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes) as an egg substitute for a vegan-friendly treat.
If you prefer a richer taste, swap granulated sugar in the frangipane for brown sugar.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. To reheat, gently warm individual portions in the microwave for 10-15 seconds or enjoy them chilled for a firmer texture.

How to Serve

A close-up image of a single square piece of cake on a white marbled surface, showing three distinct layers: the bottom layer is a light brown base with a moist texture, the middle layer is a slightly lighter cream-colored filling with a smooth and soft look, and the top layer is a golden brown crust dusted generously with white powdered sugar and some small nut pieces scattered on top. A bite has been taken from one corner, revealing the inner texture clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these blondies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make the recipe gluten-free. Just ensure your baking powder is also gluten-free.

How do I know when the blondies are done baking?

The blondies are ready when the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Be careful not to overbake to keep them moist and tender.