Servings
Font
Back
0 from 6 votes

Get the Recipe: Almond Croissant Blondies

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 9 bars
Calories: 389 kcal
Course: Dessert
Cuisine: American

Ingredients

Frangipane
  • ⅓ cup melted unsalted butter
  • 1 egg
  • ½ tsp almond extract
  • 1 cup almond flour
  • ½ cup granulated sugar
Blondies
  • ¾ cup melted unsalted butter
  • ¾ cup brown sugar or coconut sugar
  • 2 eggs
  • ½ tsp almond extract
  • 1 ¾ cups gluten free flour
  • 1 tsp baking soda
  • ½ cup slivered almonds
  • powdered sugar to garnish

Instructions

    Cup of Yum
  1. First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square metal pan with parchment paper.
  2. Make the frangipane. In a mixing bowl, combine the melted butter, egg, almond extract, almond flour, and sugar. Stir until a pasty mixture forms.
  3. Then, make the blondie batter. In a clean mixing bowl, add the melted butter and brown sugar. Stir to combine.
  4. Then, add in the eggs and almond extract. Stir together.
  5. Add in the gluten free flour and baking soda. Stir to combine.
  6. Spread half of this mixture into the prepared pan.
  7. Carefully spread the frangipane on top. Spread out into an even layer.
  8. Then, add the remaining blondie batter on top.
  9. Sprinkle the slivered almonds on top.
  10. Bake for 27 to 30 minutes, or until a toothpick inserted comes out with only moist crumbs.
  11. 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

Calories 389kcal (19%) Carbohydrates 40g (13%) Protein 8g (16%) Fat 30g (46%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 113mg (38%) Sodium 323mg (13%) Potassium 96mg (3%) 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

% 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.