Description
Think of these as a buttery blondie that borrows all the best bits of an almond croissant: nutty frangipane, toasted almond crunch, and a light dusting of powdered sugar. Below is the same recipe, rewritten in fresh wording.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 & 1/3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/3 cup almond flour
- 1/4 teaspoon salt
- 1/2 cup sliced almonds (for the top)
- Powdered sugar, for dusting
Frangipane (almond filling)
- 4 tablespoons butter, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon orange zest (optional — adds brightness)
- 2/3 cup almond flour
- Pinch of salt
Instructions
- Preheat and prep: Heat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving some overhang so you can lift the bars out after baking.
- Make the frangipane (almond paste): In a medium bowl, beat the 4 tablespoons of softened butter with the 1/4 cup granulated sugar until creamy. Stir in the egg yolk, vanilla, almond extract, and orange zest (if using). Fold in the 2/3 cup almond flour and a pinch of salt until a smooth, spreadable paste forms. Set aside.
- Mix the blondie batter: In a large mixing bowl, cream together the 1/2 cup softened butter and 1 cup packed light brown sugar until they’re combined and a bit fluffy. Add the large egg, the 2 teaspoons vanilla, and the 1/4 teaspoon almond extract; beat until smooth.
- Add the dry ingredients: Sprinkle in the 1 & 1/3 cups all-purpose flour, 1/4 teaspoon baking powder, 1/3 cup almond flour, and 1/4 teaspoon salt. Stir gently just until the mixture comes together — don’t overwork it.
- Assemble in the pan: Spread the blondie batter evenly in the prepared pan. Dollop spoonfuls of the frangipane over the top in several places. Using a skewer, butter knife, or offset spatula, swirl the frangipane lightly through the batter to create marbled pockets of almond filling. Sprinkle the 1/2 cup sliced almonds evenly over the surface.
- Bake: Place the pan in the preheated oven and bake for about 30 minutes, or until the edges are set and the center is mostly firm with a few moist crumbs. Oven times vary, so start checking a few minutes early.
- Cool and finish: Remove from the oven and let the blondies cool completely in the pan on a wire rack. Once cool, lift the slab out using the parchment overhang and dust the top with powdered sugar. Cut into squares and serve.
Notes
- Notes & tips
- Room-temperature butter and egg mix more evenly and give a better texture.
- Keep mixing to a minimum after adding flour to avoid dense bars.
- Toast the sliced almonds for 2–3 minutes beforehand if you want extra crunch — watch them carefully so they don’t burn.
- If you skip the orange zest, the bars are still classic almond-forward blondies; the zest just adds a bright lift.
- Storage
- Store cooled blondies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. You can freeze slices in a freezer-safe container for up to 3 months. Rewarm briefly in the microwave (a few seconds) to revive that soft, gooey texture.
Nutrition
- Calories: 256Calories
- Sugar: 20g
- Sodium: 75mg
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg