Almond Croissant Blondies: The Perfect Almond Dessert Recipe
Indulge in the buttery, flaky goodness of Almond Croissant Blondies — a delicious almond dessert that combines the rich flavors of classic almond croissants with the chewy texture of blondies. Perfect for almond lovers, these blondies are easy to make and a crowd-pleaser at any gathering. Try this almond croissant-inspired dessert recipe for a sweet treat that’s both elegant and irresistible.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 16 blondie squares
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, melted
- 1 ½ cups brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup almond flour
- ½ cup sliced almonds (plus extra for topping)
- ½ cup white chocolate chips (optional)
- 2 tbsp almond extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together melted butter and brown sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extract.
- In a separate bowl, sift together all-purpose flour, almond flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Fold in sliced almonds and white chocolate chips (if using).
- Pour the batter into the prepared pan and spread evenly. Sprinkle additional sliced almonds on top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow to cool completely in the pan before lifting out and cutting into squares.
Notes
- For extra almond flavor, toast the sliced almonds before mixing them into the batter.
- You can substitute white chocolate chips with dark or milk chocolate chips if preferred.
- Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
