Almond Croissant Blondies
INGREDIENTS
- 3/4 cup/150 grams brown sugar
- 3.5 ounces/100 grams unsalted butter, melted
- 3/4 cup/100 grams all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla bean paste or extract
- 1/3 teaspoon baking soda
- Pinch of fine salt
Filling:
- 1/2 cup/50 grams almond flour
- 1 tablespoon/10 grams cornstarch
- 3 tablespoons/40 grams unsalted butter, cold and cubed
- 3 tablespoons/40 grams sugar
- Pinch of fine salt
- 1/2 teaspoon vanilla bean paste
- 1 large egg
Topping:
- 1/3 cup sliced blanched almonds
- Pinch of flaky salt
- Powdered sugar
INSTRUCTIONS
- Heat the oven to 350°F (175°C) with convection if available. Line a 9×5-inch/23×13 cm loaf pan with parchment paper.
- In a large bowl, whisk the melted butter and demerara sugar until smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla.
- Add the flour, baking soda, and salt, and mix gently until just combined. Pour the batter into the prepared pan and smooth the top.
- In a blender or food processor, combine the almond flour, cornstarch, cold butter, granulated sugar, salt, vanilla, and egg. Blend until completely smooth and creamy.
- Spoon dollops of almond cream across the surface of the batter, gently pressing them in without swirling. Sprinkle evenly with sliced almonds and a pinch of flaky salt.
- Freeze the assembled blondies for 30 minutes to set the almond cream and help maintain structure during baking.
- Bake for 18 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter. Do not overbake—the center should be soft but stable.
- Let cool completely in the pan on a wire rack. Dust with powdered sugar before slicing and serving.
FAQ
How can I make these almond croissant blondies gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for structure. Almond flour alone cannot replace the wheat flour in the base, as it lacks binding properties and will result in a greasy or crumbly texture. Be sure the baking soda and other ingredients you use are certified gluten-free. The almond cream portion is already gluten-free, so no changes are needed there. Bake as directed but check doneness carefully, as gluten-free blondies may bake slightly faster.
Can I prepare the almond croissant blondies in advance and freeze them?
Almond croissant blondies freeze very well, both before and after baking. For unbaked freezing, assemble the blondies fully in the loaf pan, freeze for 30 minutes uncovered, then wrap tightly in plastic wrap and foil. Bake directly from frozen, adding 5 to 10 minutes to the total time. If freezing after baking, let them cool completely, then wrap individual portions and store in an airtight container. Thaw at room temperature or reheat briefly in the oven for a freshly baked texture.
What is the best way to prevent the almond cream from sinking?
Make sure the blondie base is slightly thick and not overmixed. Chill the assembled batter and almond cream in the pan for at least 30 minutes before baking—this helps the almond cream hold its position during baking. Avoid adding too much almond cream in one spot, and scatter spoonfuls evenly across the surface. Don’t overload with almonds on top either, as their weight can also cause uneven sinking.
Can I use almond paste instead of making almond cream from scratch?
You can use almond paste in almond croissant blondies, but the texture and sweetness will be different. Almond paste is much denser and sweeter than the homemade almond cream used in this recipe. If substituting, use small amounts and thin it slightly with a bit of egg or butter to mimic a spreadable consistency. Dot it sparingly on the batter to avoid overly sugary pockets. Keep in mind that almond paste won’t create the same custardy interior that the almond cream does.
How can I make almond croissant blondies dairy-free?
Start by replacing the butter in both the base and almond cream with a plant-based alternative. Use vegan butter that has a high fat content and is designed for baking—preferably one made from cashews or a blend of cashews and coconut oil for richness. In the almond cream, you can substitute the egg with 3 tablespoons of cashew cream or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, though the texture may become slightly denser.
Can I bake almond croissant blondies in a square pan?
The almond croissant blondies can be baked in an 8×8-inch/20×20 cm square pan instead of a loaf pan. This will yield a thinner blondie with a higher surface-to-center ratio, resulting in slightly more crisp edges. Reduce the baking time to 15–20 minutes and begin checking for doneness early using a toothpick. A slightly moist crumb is ideal, but there should be no raw batter. Using a square pan also makes it easier to slice into smaller squares for serving at gatherings or dessert bars.
What kind of almonds work best for topping?
The best choice for topping almond croissant blondies is sliced blanched almonds. These mimic the topping of a classic almond croissant and toast beautifully during baking without adding bitterness. Avoid using whole or slivered almonds, as they are too heavy and may sink or create uneven texture. If blanched sliced almonds aren’t available, you can use raw sliced almonds with the skin on, but keep in mind the appearance will be slightly less refined. Always add them before freezing and baking to help them adhere and toast evenly.
