Almond Croissant Blondies (Print Version)
# Ingredients:
→ Frangipane
01 -
6 tablespoons granulated white sugar
02 -
3/4 teaspoon almond extract
03 -
4 tablespoons melted unsalted butter
04 -
1/4 teaspoon salt
05 -
1 large egg
06 -
1/4 teaspoon pure vanilla extract
07 -
3/4 cup almond flour
→ Blondies
08 -
1/2 tablespoon pure vanilla extract
09 -
1/4 teaspoon almond extract
10 -
1 large egg
11 -
1 cup all-purpose flour
12 -
10 tablespoons unsalted butter
13 -
1/4 cup lightly packed light brown sugar
14 -
1/2 cup granulated white sugar
15 -
1/4 teaspoon salt
→ Topping
16 -
1 tablespoon powdered sugar for decoration
17 -
6 tablespoons sliced almonds
# Instructions:
01 -
Throw all the frangipane stuff into a food processor or blender. Blend away until it's smooth and creamy.
02 -
Set the oven to 350°F (175°C). Prep an 8x8-inch baking dish by lining it with parchment paper, making sure it hangs over the edges on all four sides.
03 -
Pop the butter, white sugar, and brown sugar into a microwave-safe bowl and heat in the microwave or set it over a double boiler. Let the butter melt completely, then stir until it's sugary-thick and caramel-like, about 2 minutes. Mix in the egg, vanilla, and almond extract. Last, gently fold in the flour and salt—don't overdo it!
04 -
Spread the blondie dough evenly into the prepared pan. Spoon the smooth frangipane on top. Scatter the sliced almonds over everything.
05 -
Bake for 30-34 minutes, or until the edges look golden and the middle has puffed up. Make sure not to overbake! Let it cool until it reaches room temperature.
06 -
Sprinkle powdered sugar on the top, cut into squares, and dig in.
# Notes:
01 -
Keep any leftovers in a sealed container for 3 days on the counter, up to a week in the fridge, or 3 months if frozen.