Almond Croissant Blondies

Buttery, nutty, and irresistibly rich—these Almond Croissant Blondies are a decadent fusion of French pastry and American blondie. With layers of marbled almond paste, two types of flour, and a generous topping of golden flaked almonds, they bake up with the tender crumb of a croissant and the chewy satisfaction of a classic blondie. Perfect for brunch, gifting, or whenever you want to treat yourself like royalty.

Why You’ll Love This Recipe

This isn’t just another blondie—it’s elevated indulgence. Inspired by the buttery layers of croissants and the nutty sweetness of marzipan, this version features a dual-layer batter: a vanilla-almond blondie base swirled with a dense, marzipan-like almond paste. The result? A soft, fudgy center, crisp edges, and a crown of toasted almonds that crackle with every bite.

Perfect for:

• Brunch spreads and afternoon tea
• Fans of baklava, frangipane, or almond cake
• Gourmet dessert lovers who crave texture and depth
• Making ahead (they stay moist for days!)

Ingredients

For the Marbled Almond Paste Layer

• 200g (¾ cup + 2 tbsp) almond paste (not marzipan or extract)
• 200g (1½ cups) almond flour, finely ground
• 160g (⅔ cup) caster sugar (or superfine sugar)
• 1 large egg
• 50g (3½ tbsp) unsalted butter, melted and cooled
• 2 tsp almond extract
• 1 tsp vanilla extract

For the Buttery Blondie Base

• 240g (17 tbsp / 2 sticks + 1 tbsp) unsalted butter, melted and slightly cooled
• 220g (1 cup) caster sugar
• 60g (½ cup) icing sugar (powdered sugar)
• 1 large egg
• 1 tsp almond extract
• 1 tsp salt
• ½ tsp baking powder
• 240g (2 cups) plain flour (all-purpose flour)
• 160g (1¼ cups) almond flour
• 120g (1 cup) flaked almonds, plus extra for topping

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 180°C (350°F) fan / 190°C conventional (375°F).
• Grease an 8×8-inch square baking tin, then line it with parchment paper, leaving overhang on two sides for easy removal.

2. Make the Almond Paste Filling

In a bowl:

• Whisk together almond paste, almond flour, caster sugar, egg, melted butter, almond extract, and vanilla extract until smooth and thick—like a dense frosting.

Set aside.

3. Prepare the Blondie Base

In a large mixing bowl:

• Stir melted butter into caster sugar and icing sugar until well combined.
• Add egg and almond extract; mix until smooth.
• In a separate bowl, whisk together plain flour, almond flour, salt, and baking powder.
• Gradually fold dry ingredients into wet until just combined—do not overmix.

4. Assemble in Layers

• Pour blondie batter into the prepared pan. Use an offset spatula to smooth the top.
• Spoon almond paste mixture evenly over the base. Gently spread with a knife or spatula—don’t press down.
• Scatter flaked almonds across the surface, pressing lightly so they adhere.

5. Bake Until Golden & Set

• Bake 30 minutes, until:
  • Flaked almonds are golden brown
  • Edges are set and slightly pulling away from the pan
  • Center is still slightly wobbly (it will firm up as it cools)

6. Cool Completely Before Slicing

• Let cool in the pan on a wire rack for at least 1 hour.
• For clean cuts, chill in the fridge 30 minutes before slicing.

Use a sharp knife dipped in hot water for neat squares.

Serve at room temperature.

You Must Know

• Use real almond paste —not marzipan (too sweet) or almond extract alone.
• Cool completely —cutting too soon leads to crumbling.
• Don’t overbake —a soft center ensures chewiness.
• Tastes better the next day! Flavors deepen and texture firms up.
• Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

• Store cooled blondies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week.
• Wrap tightly and refrigerate for longer freshness.
• Freeze whole or sliced: Wrap in plastic + foil; thaw at room temp before serving.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a wooden board with coffee.
• Great for potlucks—bring the whole slab!
• Double the batch and freeze half for future comfort.
• Pair with whipped cream or vanilla ice cream.

Cultural Context

Rooted in European patisserie traditions and modern dessert innovation, this recipe celebrates how beloved flavors—almonds, butter, sugar—can be reimagined. Found at bakeries, creative kitchens, and gift-giving tables alike, it honors the joy of turning simple ingredients into something luxurious.

Pro Tips

• Double the recipe? Yes—perfect for gifting. Use a 9×13” pan and increase bake time by 5–8 mins.
• Want more flavor? Add orange zest or a drizzle of honey between layers.
• Make ahead: Assemble unbaked blondies and refrigerate overnight. Bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use marzipan instead of almond paste?
A: Technically yes—but marzipan is sweeter and softer. Reduce sugar in the filling if using.

Q: Why did my blondies turn out dry?
A: Likely overbaked or overmixed. Stick to the time and mix gently.

Q: Is this gluten-free?
A: Only if using GF plain flour and verifying all ingredients.

Q: Can I make bars instead?
A: Absolutely! These are bars—just slice neatly after cooling.

Q: Can I air fry leftovers?
A: Not the whole batch—but reheat slices at 350°F for 6–8 mins to restore warmth.

Allergy Information

Contains: dairy (butter), eggs, tree nuts (almonds), wheat.
Gluten-free option: Use certified GF flour.
Nut-free: Not safe for nut allergies.
Always check labels—especially on processed sugars and extracts.

Nutrition Facts (Per Serving – Approximate)

Based on 16 servings

• Calories: 320
• Fat: 22g
• Saturated Fat: 10g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 18g
• Protein: 5g
• Sodium: 280mg

These blondies don’t shout. They emerge golden from the oven, fragrant and inviting, saying everything a great treat should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with almond, artistry, and someone who says, “Let’s make it together.”