This almond croissant blondies recipe is perfect for fans of almond croissants! It combines the buttery, chewy texture of blondie bars with the distinctive flavors of an almond croissant, thanks to the addition of almond frangipane and sliced almond slivers!

Almond croissant blondies.

These bars are stuffed with a creamy almond frangipane filling and sliced almonds. A dusting of powdered sugar adds the finishing touch, enhancing the almond croissant essence. This viral TikTok trend is incredibly delicious!

Why You’ll Love This Recipe

  • These almond croissant blondies are quick and easy to make!
  • The base features a warm, inviting blend of brown sugar, vanilla, and almond extract, while the almond frangipane filling adds an extra layer of nutty richness.
  • The blondie base offers a satisfying chew, perfectly complemented by the gooey, almost custard-like texture of the frangipane filling.
  • Craving a taste of a classic almond croissant but short on time or patience? This recipe is your answer!
  • It is quicker and easier to make than croissants, delivering that almond croissant flavor sensation without the complicated steps.
  • This recipe can be made gluten free or with regular flour.
  • The slivered almonds add the perfect crunch on top.
  • Check out these Gluten Free Blondies for another delicious dessert recipe!

Ingredients & Substitutes

These are the main ingredients and substitutions for these gluten free almond croissant blondies. Scroll down to the recipe card for the full ingredients list and instructions.

For both the blondies and the frangipane filling, use unsalted melted butter. If you only have salted butter, that is fine.

Eggs help bind the filling and the blondies together. If you are vegan or egg free, try these Vegan Blondies.

A little almond extract adds a delicious almond flavor. Do not leave this out.

For the frangipane filling, use almond flour. This adds a delicious flavor.

Granulated sugar helps sweeten the filling.

For the blondies, use brown sugar or coconut sugar. Both work well.

Use gluten free flour or all purpose flour. Both work well.

Baking soda helps the blondies rise while baking.

Lastly, top with slivered almonds before baking.

Finally, garnish with powdered sugar once baked.

Ingredients for almond croissant blondies.

Taste & Texture

Almond Croissant Blondies have a delicate sweetness of the blondie perfectly complementing the buttery richness of the frangipane filling.

There is a strong almond flavor thanks to the almond extract.

These blondies are thick, soft, and gooey. The filling is creamy and delicious!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit.  Line an 8 inch square metal pan with parchment paper.

Step 2

Make the frangipane.  In a mixing bowl, combine the melted butter, egg, almond extract, almond flour, and sugar.  Stir until a pasty mixture forms.

Almond frangipane in bowl.

Step 3

Then, make the blondie batter.  In a clean mixing bowl, add the melted butter and brown sugar.  Stir to combine.

Creamy coconut sugar mixture.

Step 4

Then, add in the eggs and almond extract.  Stir together.

Blondie batter in bowl.

Step 5

Add in the gluten free flour and baking soda.  Stir to combine.

Thick blonde batter.

Step 6

Spread half of this mixture into the prepared pan.

Blondie batter in pan.

Step 7

Carefully spread the frangipane on top.  Spread out into an even layer.

Frangipane almond filling in pan.

Step 8

Then, add the remaining blondie batter on top.

Layers of dough in square pan.

Step 9

Sprinkle the slivered almonds on top.

Baked almond croissant blondies.

Step 10

Bake for 27 to 30 minutes, or until a toothpick inserted comes out with only moist crumbs.

Slivered almonds bars.

Step 11

Once the blondies have fully cooled, garnish with powdered sugar and carefully slice.

Powdered sugar with nuts.

Expert Tips for Success

Follow these tips and tricks to make the best almond croissant blondies.

Use melted unsalted butter.

Use almond flour in the frangipane filling. Do not use another flour.

Once the dry ingredients are incorporated, resist the urge to keep mixing. Overmixing leads to tough blondies.

Do not omit the almond extract.

Do not bake too long. They are meant to be soft and gooey!

Flavor Variations & Add-Ins

Here are some fun ways to switch up your homemade almond croissant blondies.

Fold in chocolate chips or chunks for a decadent twist that pairs beautifully with the almond flavor.

Add chopped apples and a sprinkle of cinnamon for a fall-inspired blondie that’s bursting with warm flavors.

Top your blondies with fresh or dried cherries for a sweet and tart contrast that adds a pop of color.

Zest in some orange or lemon peel for a refreshing touch that brightens up the flavor.

Frangipane croissant bars.

How to Serve & Store

For the ultimate experience, enjoy your almond croissant blondies slightly warm when the frangipane is still gooey and irresistible.

Let them cool completely in the pan before cutting into squares.

Store leftover blondies in an airtight container at room temperature for up to 4 days. Alternatively, freeze them for longer storage.

Frequently Asked Questions (FAQs)

What is the secret to a good almond croissant blondies?

The secret lies in using quality ingredients, especially almond flour and pure almond extract. The right balance between chewy and crunchy textures also defines good blondies.

Should blondies be soft or crispy?

Almond Croissant Blondies should be mainly soft and chewy with a slightly crispy top. The balance between soft on the inside and a bit of crunch on the outside is ideal.

What is good to eat with these blondies?

They’re delicious on their own or with a dollop of whipped cream or ice cream. For a beverage pairing, try coffee, tea, or a glass of milk.

How do you store them?

Store leftovers in an airtight container for up to 4 days at room temperature.

Does this recipe have croissants in it?

No! This recipe features buttery blondies, a creamy frangipane filling, and an almond topping.

Equipment Needed

Pre-Cut Parchment Paper Sheets: Line your square baking pan with parchment paper for easy cleanup.

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for making these almond croissant blondies.

Check out all of my kitchen favorites!

Gooey almond croissant blondie bars.

You May Also Enjoy

If you make these almond croissant blondies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Almond croissant blondies.
At a Glance:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Get the Recipe: Almond Croissant Blondies

Enjoy the best of both worlds with these Almond Croissant Blondies. This delightful treat combines slivered almonds and chewy blondies, with a touch of almond for a nutty flavor. Easy to make and irresistibly delicious, they are perfect for any occasion!
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Ingredients

9 bars

Frangipane

Blondies

  • ¾ cup melted unsalted butter
  • ¾ cup brown sugar, or coconut sugar
  • 2 eggs
  • ½ tsp almond extract
  • 1 ¾ cups gluten free flour
  • 1 tsp baking soda
  • ½ cup slivered almonds
  • Powdered sugar, to garnish

Instructions 

  • First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square metal pan with parchment paper.
  • Make the frangipane. In a mixing bowl, combine the melted butter, egg, almond extract, almond flour, and sugar. Stir until a pasty mixture forms.
  • Then, make the blondie batter. In a clean mixing bowl, add the melted butter and brown sugar. Stir to combine.
  • Then, add in the eggs and almond extract. Stir together.
  • Add in the gluten free flour and baking soda. Stir to combine.
  • Spread half of this mixture into the prepared pan.
  • Carefully spread the frangipane on top. Spread out into an even layer.
  • Then, add the remaining blondie batter on top.
  • Sprinkle the slivered almonds on top.
  • Bake for 27 to 30 minutes, or until a toothpick inserted comes out with only moist crumbs.
  • Once the blondies have fully cooled, garnish with powdered sugar and carefully slice.

Notes

  • Do not replace the almond flour.  This is key in the frangipane texture.
  • The frangipane mixture will slightly resemble a paste.
  • If you are not gluten free, feel free to replace the gluten free flour with all purpose flour.  Both work well.
  • The blondies are done baking when a toothpick inserted comes out mostly clean.
  • Allow the bars to fully cool before adding the powdered sugar and slicing into.
  • Store leftovers in an airtight container for up to 4 days at room temperature.
  • Check out all of my kitchen favorites!
Calories: 389kcal, Carbohydrates: 40g, Protein: 8g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 323mg, Potassium: 96mg, Fiber: 4g, Sugar: 30g, Vitamin A: 762IU, Calcium: 88mg, Iron: 2mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

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