Almond Croissant Blondies

Imagine all the yumminess of a fresh almond croissant. Now merge that with your favorite blondies: a chewy center with a wonderfully crunchy almond topping and gorgeous almond flavor throughout. Bound to be a brunch favorite!

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Watch me make it!

Ingredients

For the frangipane –

1/4 cup softened butter

1/4 cup granulated sugar

1/4 tsp almond extract

1/4 tsp vanilla extract

1 egg yolk

2/3 cup almond flour

Pinch of salt

For the blondie batter –

3/4 cup sliced almonds

1/2 cup melted butter

1 egg, room temperature

1 1/2 tsp almond extract

1/4 tsp vanilla extract

1 cup all purpose flour

1/3 cup almond flour

1/4 tsp salt

1/4 tsp baking powder

Powdered sugar for dusting

Recipe

Prep

1.        Preheat oven to 350F

2.        Line 8x8 dish with parchment paper

Make the Frangipane

3.        In a small bowl, add the softened butter and sugar. With a fork or rubber spatula, mix together so that they are fully incorporated.

4.        Add the almond and vanilla extracts along with the egg yolk to the butter and sugar mixture. Mix together until fully incorporated.

5.        Add the almond flour and a pinch of salt, then mix until a cohesive paste forms. Set aside.

Toast the Almonds

6.        Over medium heat, add the almonds to a small pan on the stovetop. Toss or stir the almonds frequently so they toast evenly; you are looking for a light golden color. Watch carefully, as they can burn quickly.

7.        Place toasted almonds in a small bowl and set aside to cool.

Make the Batter

8.        Melt the butter in a microwave-safe dish.

9.        In a large bowl, add the butter and brown sugar and mix well.

10.  Add the egg and extracts to the butter-sugar mixture. Whisk until fully incorporated and the mixture looks silky.

11.  In a separate small bowl, add dry ingredients (flours, salt, and baking powder) and mix.

12.  Fold the dry ingredients into the wet ingredients until no flour pockets remain. Try not to overmix the batter past that point.

13.  Add the batter to the prepared pan, spreading it evenly.

14.  With an offset spatula, add the frangipane paste and spread evenly on top of the blondie batter.

15.  Sprinkle the toasted almonds evenly over the frangipane layer.

16.  Bake for 30 minutes, then allow to cool for at least 30 minutes before dusting with powdered sugar.

Enjoy!