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This almond blondie bar takes all the amazing taste of fancy French almond pastries and turns them into an easy-to-make dessert. You'll get that wonderful mix of buttery base and sweet almond filling in every bite – it's both down-to-earth and fancy at the same time.
I whipped these bars up the first time for a buddy who can't get enough of almond croissants but doesn't want to mess with complicated dough folding. They've now turned into my go-to treat for everything from neighborhood get-togethers to family celebrations.
- Unsalted butter: Forms the tasty base for both the almond cream and blondie parts. Grab some fancy butter if you can for that extra-special flavor.
- Granulated white sugar: Adds just enough sweetness without drowning out those subtle almond hints.
- Almond flour: Makes that special almond cream texture. Try to find the smooth, blanched kind for best results.
- Almond extract: Boosts the nutty flavor big time. Be careful – you only need a tiny bit!
- All purpose flour: Gives your bars the right structure. Nothing fancy needed here.
- Sliced almonds: Add some crunch and make it look pretty. Warm them in a pan first if you've got a few extra minutes.
- Powdered sugar: The final dusting makes them look like they came from a fancy bakery.
Delicious Almond Croissant Blondies
- Mix up the almond cream:
- Throw melted butter and sugar in a blender and mix them completely. Drop in your almond flour, salt, egg, and flavorings, then blend till you get something smooth and creamy. It should pour like thick pancake mix.
- Put together the blondie bottom:
- Melt your butter with both kinds of sugar until they're all mixed and slightly caramel-like. Let it cool a bit before adding your egg and flavorings so you don't scramble the egg. Gently fold in flour and salt just until they're mixed in. Don't stir too much or your bars will turn out tough.
- Stack and bake:
- Spread the blondie mix evenly in your pan using a flat spatula to get it nice and level. Pour the almond cream all over the top in an even layer, then swirl it a little with a knife if you want. Sprinkle sliced almonds across the whole thing, pressing them down gently so they stick. Bake until the edges turn golden but the middle stays a bit soft for that perfect chewy bite.
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The almond extract is what makes these bars so special. I found out how amazing it can be when I accidentally poured in twice as much as I meant to in one of my early batches. That lucky mistake gave them such an authentic almond croissant flavor that I've stuck with the stronger amount ever since.
Keeping It Fresh
These treats stay perfectly chewy for 3 days when you keep them in a sealed container on your counter. If you want them to last longer, stick them in the fridge for up to a week, though they'll get a bit denser and fudgier. You can even freeze them for up to three months by wrapping each square in plastic and then putting them in a freezer bag. Let them warm up on the counter before eating, or warm them slightly in a low-temp oven to bring back that fresh-baked feeling.
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Mix It Up Options
While these bars taste great as they are, you can try some fun changes to create new flavors. Toss in some fresh raspberries or spread a thin layer of raspberry jam between the bottom and top layers for a fruity kick. If you love chocolate, mix mini chocolate chips into the bottom layer or drizzle melted dark chocolate over the finished bars. For a holiday twist, add a bit of ground cardamom to the almond cream and sprinkle some orange zest on top after baking.
Pastry Background
These bars were inspired by traditional French almond cream that's been around since the 1500s. The original almond croissants were actually a smart way to use up day-old croissants by cutting them open, filling them with almond cream, and baking them again. This recipe captures that same clever idea by turning simple stuff into something amazing. The mix of butter, almond, and vanilla has been popular in French baking for hundreds of years, showing that some flavor combos never go out of style.
Frequently Asked Questions
- → Can I use ground almonds instead of almond flour?
Totally! Just make sure they’re finely ground to get the creamy texture frangipane needs.
- → How do I avoid overcooking them?
Keep an eye on them after 30 minutes. When the edges are golden and the center looks slightly puffed but soft, they’re ready. Don’t let them bake too long for that chewy middle.
- → Can I prep these in advance?
Yep! Store them at room temp in a sealed container for 3 days, in the fridge for a week, or freeze them for up to 3 months.
- → What’s the secret to smooth frangipane?
Blend it in a high-speed blender or food processor until it’s silky. Keep going until there’s no graininess left.
- → Can I swap the almond toppings for something else?
Sure can! Try chocolate chips, coconut flakes, or drizzle on melted chocolate for something different.