Almond Croissant Blondies
This almond croissant blondies recipe combines the buttery, chewy blondie bar experience with the almond croissant flavours.
Ingredients
- 115 g unsalted butter (softened)
- 215 g light brown sugar (packed)
- 1 large egg (at room temperature)
- ¼ teaspoon almond extract
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 165 g all-purpose flour
- ¼ teaspoon baking powder
- 32 g almond flour
- 120 ml sliced almonds (to top the blondies)
- Powdered sugar (for dusting)
- 57 g butter
- 50 g granulated sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon orange zest (optional but helps elevate the croissant blondies)
- 64 g almond flour
- Pinch of salt
Instructions
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Preheat your oven to 175 °C and line a 8x20¼ cm baking pan with parchment paper.
Make the frangipane
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Cream the butter and white sugar together.
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Mix in the egg yolk, orange zest, vanilla extract, and almond extract together.
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Fold in salt, and almond flour until a paste forms. Set aside.
Make the blondies
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In a large bowl, mix the softened butter and brown sugar until well combined.
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Add the egg, vanilla, and almond extract, and mix until smooth.
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Add the flour, baking powder, salt, and almond flour and stir until just combined. Do not over-mix.
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Spread the batter evenly into the prepared baking pan. Top with the frangipane then swirl using a wooden skewer. Top with the sliced almonds
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Bake for 30 minutes, or until the edges are set and the centre is slightly firm.
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Allow the blondies to cool in the pan before dusting with powdered sugar, and slicing into squares.
Notes
Committed to this collection by the hand of Hunter.
