Almond Croissant Blondies
User Reviews
5
6 reviews
Excellent
Almond Croissant Blondies
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Enjoy the best of both worlds with these Almond Croissant Blondies. This delightful treat combines slivered almonds and chewy blondies, with a touch of almond for a nutty flavor. Easy to make and irresistibly delicious, they are perfect for any occasion!
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Ingredients
Frangipane
- ⅓ cup unsalted butter melted
- 1 egg
- ½ tsp almond extract
- 1 cup almond flour
- ½ cup granulated sugar
Blondies
- ¾ cup unsalted butter melted
- ¾ cup brown sugar or coconut sugar
- 2 egg
- ½ tsp almond extract
- 1 ¾ cups gluten free flour
- 1 tsp baking soda
- ½ cup almonds slivered
- powdered sugar to garnish
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square metal pan with parchment paper.
- Make the frangipane. In a mixing bowl, combine the melted butter, egg, almond extract, almond flour, and sugar. Stir until a pasty mixture forms.
- Then, make the blondie batter. In a clean mixing bowl, add the melted butter and brown sugar. Stir to combine.
- Then, add in the eggs and almond extract. Stir together.
- Add in the gluten free flour and baking soda. Stir to combine.
- Spread half of this mixture into the prepared pan.
- Carefully spread the frangipane on top. Spread out into an even layer.
- Then, add the remaining blondie batter on top.
- Sprinkle the slivered almonds on top.
- Bake for 27 to 30 minutes, or until a toothpick inserted comes out with only moist crumbs.
- Once the blondies have fully cooled, garnish with powdered sugar and carefully slice.
Notes
- Do not replace the almond flour. This is key in the frangipane texture.
- The frangipane mixture will slightly resemble a paste.
- If you are not gluten free, feel free to replace the gluten free flour with all purpose flour. Both work well.
- The blondies are done baking when a toothpick inserted comes out mostly clean.
- Allow the bars to fully cool before adding the powdered sugar and slicing into.
- Store leftovers in an airtight container for up to 4 days at room temperature.
- kitchen favorites
- Do not replace the almond flour. This is key in the frangipane texture.
- The frangipane mixture will slightly resemble a paste.
- If you are not gluten free, feel free to replace the gluten free flour with all purpose flour. Both work well.
- The blondies are done baking when a toothpick inserted comes out mostly clean.
- Allow the bars to fully cool before adding the powdered sugar and slicing into.
- Store leftovers in an airtight container for up to 4 days at room temperature.
- Check out all of my kitchen favorites!
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
40g
(13%)
Protein
8g
(16%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
113mg
(38%)
Sodium
323mg
(13%)
Potassium
96mg
(2%)
Fiber
4g
(16%)
Sugar
30g
(60%)
Vitamin A
762IU
(15%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9bars
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 323mg | 13% |
| Potassium | 96mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 762IU | 15% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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