If you love almond croissants you are going to love this almond blondie! Think of it as an almond croissant meets chewy cookie. It has a blondie base which is loaded with brown butter flavor and a chewy textue and it has the most luscious almond cream baked on top. When I was developing this recipe I would eat these day and night, no shame over here!
For the almond frangipane:
1/4 cup unsalted butter, softened
1/3 cup (66 grams) granulated sugar
1 egg
1/2 tsp. almond extract
2/3 cup (66 grams) almond flour
Pinch of salt
For the blondies:
3/4 cup unsalted butter (170 grams)
1 cup light brown sugar (200 grams)
1/2 cup granulated sugar (100 grams)
2 large eggs
2 tsps pure vanilla extract or paste
2 cups all-purpose flour (240 grams)
1 tsp baking powder
1/2 tsp salt
1/2 cup sliced almonds
Instructions:
- Line a 9”x9” baking pan with parchment paper and set aside.
- Prepare frangipan: In a medium sized mixing bowl cream together room temp butter and sugar, you can use a fork. Add egg, almond extract and lastely add in the almond flour. Mix until everything is combined and set aside.
- Cook butter in a medium saucepan over medium- low heat, stirring often, until it foams, then browns, 5–8 minutes. This step is crucial! Be sure to keep an eye on your butter so it doesn’t burn. You want it to turn amber in color.
- Once cooked place butter and all the brown little bits in a large mixing bowl and let cool slightly for 5 minutes.
- Add sugars, eggs, and vanilla extract, mix.
- In a separate bowl combine flour, salt, and baking powder.
- Add dry ingredients to wet mixture. Do not over-mix.
- Add batter to prepared pan and use the back of cup to flatten it out evenly all over the pan. Spread the frangipan all over the top so it covers it completely. Add sliced almonds.
- Bake at 350 degrees F for 20-24 minutes or until golden brown.
- Let it cool before dusting it with powdered sugar.
These can be stored in an airtight container at room temp for up to a week.