Almond Croissant Blondies (aka Frangipane Blondies)

Croissants aren’t really my thing, to bake or to eat. If I do eat one, I want an almond one filled with frangipane. So what is frangipane, you ask? It’s an almond paste commonly found in pastries and tarts, like the Bakewell tart from England. In this case, an almond blondie base gets a layer of frangipane on top of it, then a layer of sliced almonds on top of that, not unlike the almond croissants you can find at bakeries and your local Starbucks.

What I know is this: these treats are absolutely delicious. They remind me very much of the croissant version, and I definitely want to make them again. I found this recipe at Lifestyle of a Foodie, and it absolutely did not disappoint.

Ingredients

For the blondie layer

• 8 tablespoons butter, at room temperature
• 1 cup light brown sugar, packed
• 1 egg, at room temperature
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/3 cups flour
• 1/4 teaspoon baking powder
• 1/3 cup almond flour

For the frangipane layer

• 4 tablespoons butter, at room temperature
• 1/2 cup sugar
• 1 egg yolk, at room temperature
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon orange zest, optional
• 2/3 cup almond flour
• pinch of salt
• 1/2 cup sliced almonds, for topping

Preparation

Preheat oven to 350 degrees. Line an 8 x 8 baking tin with parchment paper.

Make the blondie layer: In a mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy. Add egg and beat well, then add in almond and vanilla extracts and beat to combine. Add salt, flour, baking powder, and almond flour and beat to completely combine. Spread batter into the prepared tin.

Make the frangipane layer: In a mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg yolk and beat to combine, then add vanilla extract, almond extract, and orange zest and beat well. Beat in almond flour and salt to make a smooth paste.

Spread frangipane over the blondie layer, then top with sliced almonds. Bake for 30-34 minutes, until edges are golden and center is just set. Allow to cool in the pan for about 25 minutes, then remove from the pan by lifting the parchment and cool completely on a wire rack. Cut into squares; makes 16.