There’s something almost magical about almond croissants. Maybe it’s the way the flaky layers give way to that rich almond filling, or the gentle sweetness dusted across the top like a whisper of winter snow. When I was growing up, trips to the local bakery were a Saturday morning ritual, and if you got there early enough, you might just snag one of their famous almond croissants before they disappeared. Fast forward to today, and I’ve found a way to bring all that cozy, comforting goodness into a whole new form — Almond Croissant Blondies.
These blondies are everything you love about almond croissants but in a buttery, chewy bar form. The inspiration for this recipe came one chilly weekend when I craved that nostalgic flavor but didn’t want to fuss with laminating dough. I needed something easy, something cozy, and something that would fill the kitchen with that irresistible smell of toasted almonds and buttery pastry. This is the kind of treat perfect for a lazy Sunday brunch, a special dessert for afternoon tea, or even a little homemade gift to brighten someone’s day.
Whether you’ve loved almond croissants for years or are just now discovering their charm, these blondies capture that same luxurious feeling — without the trip to the bakery.
Why You’ll Love This Recipe:
- All the flavor of a bakery almond croissant without the hassle
- Soft, chewy texture with a rich almond filling
- Easy to make with simple pantry ingredients
- Perfect for brunch, dessert tables, or afternoon snacks
- A beautiful and cozy treat for any season
INGREDIENTS YOU’LL NEED:
- 1 cup (226g) unsalted butter, melted
- 1 1/2 cups (300g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (75g) almond flour
- 1/2 cup (60g) sliced almonds
- 1/4 cup (30g) powdered sugar, for dusting
HOW TO MAKE ALMOND CROISSANT BLONDIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang so you can lift the blondies out easily later. It’s a little step, but trust me, it makes cleanup and slicing so much easier.
Step 2:
In a large mixing bowl, pour in the melted butter and brown sugar. Whisk them together until the mixture looks smooth and glossy, almost like caramel. This is where the deep butterscotch flavor begins, and it smells amazing already.
Step 3:
Add in the eggs, one at a time, whisking well after each addition. Stir in the almond extract and vanilla extract. These two extracts together are what give that true “almond croissant” flavor — sweet, fragrant, and almost floral.
Step 4:
Sprinkle in the salt, all-purpose flour, and almond flour. Using a rubber spatula, gently fold everything together until just combined. Be careful not to overmix here; we want these blondies to stay tender and soft.
Step 5:
Pour the batter into your prepared pan, smoothing it into an even layer. It will be thick and rich, almost like a very soft dough.
Step 6:
Scatter the sliced almonds generously across the top. They’ll toast up beautifully in the oven, giving you that perfect nutty crunch with every bite.
Step 7:
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs. Your kitchen will smell like a French bakery by now — rich, buttery, and warm.
Step 8:
Let the blondies cool completely in the pan. Once cooled, lift them out using the parchment overhang and dust with powdered sugar. The snowy topping is a must — it’s what gives that classic croissant look and an extra kiss of sweetness.
Slice into squares and enjoy! Each bite is soft, chewy, and layered with almond magic.
HELPFUL TIPS:
- Do not overbake: You want the center to stay a little fudgy, not dry. Check at 25 minutes and add time only if needed.
- Use a light hand when mixing: Overmixing can make the blondies dense.
- Let them cool completely before slicing: They firm up as they cool, making for cleaner, prettier slices.
- Toast your almonds first (optional but delicious): If you want extra nutty flavor, lightly toast the sliced almonds before sprinkling them on top.
- Double the recipe for a crowd: Just bake in a 9×13-inch pan and adjust the baking time a bit.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American, French-inspired
- Diet: Vegetarian
NOTES:
- If you prefer a little extra almond flavor, feel free to add an extra 1/2 teaspoon of almond extract.
- These blondies freeze beautifully. Just wrap them tightly and freeze for up to 2 months.
NUTRITIONAL INFORMATION:
(Per blondie, approximate)
- Calories: 240
- Fat: 14g
- Carbohydrates: 26g
- Protein: 4g
- Sugar: 17g
FREQUENTLY ASKED QUESTIONS:
Can I use almond meal instead of almond flour?
Yes, but the texture will be slightly different — almond meal is a bit coarser, so your blondies might have a little more bite.
Can I make this recipe gluten-free?
You can substitute a gluten-free all-purpose flour blend for the regular flour. Make sure it’s a 1:1 substitute.
How do I know when the blondies are done baking?
Look for a golden top and a toothpick that comes out with just a few moist crumbs. If the edges start pulling away slightly from the pan, that’s a good sign too.
STORAGE INSTRUCTIONS:
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Store for up to 7 days. Bring to room temperature before eating for the best texture.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cozy treats:
- Raspberry Cheesecake Bites with Chocolate Crust
- Salted Honey Pie
- Salted Caramel Kentucky Butter Cake
- Mini Pecan Pies
Conclusion
There’s something truly special about recipes like this one — simple ingredients coming together to create something that feels so indulgent and cozy. These Almond Croissant Blondies are a little bite of nostalgia, a little bite of bakery magic, and a whole lot of homemade love. Whether you’re treating yourself or sharing with friends, these blondies are sure to bring smiles all around. Go ahead, cut yourself a big square and savor every almond-studded, buttery bite.
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Almond Croissant Blondies
Description
There’s something almost magical about almond croissants. Maybe it’s the way the flaky layers give way to that rich almond filling, or the gentle sweetness dusted across the top like a whisper of winter snow. When I was growing up, trips to the local bakery were a Saturday morning ritual, and if you got there early enough, you might just snag one of their famous almond croissants before they disappeared. Fast forward to today, and I’ve found a way to bring all that cozy, comforting goodness into a whole new form — Almond Croissant Blondies.
These blondies are everything you love about almond croissants but in a buttery, chewy bar form. The inspiration for this recipe came one chilly weekend when I craved that nostalgic flavor but didn’t want to fuss with laminating dough. I needed something easy, something cozy, and something that would fill the kitchen with that irresistible smell of toasted almonds and buttery pastry. This is the kind of treat perfect for a lazy Sunday brunch, a special dessert for afternoon tea, or even a little homemade gift to brighten someone’s day.
Whether you’ve loved almond croissants for years or are just now discovering their charm, these blondies capture that same luxurious feeling — without the trip to the bakery.
Ingredients
1 cup (226g) unsalted butter, melted
1 1/2 cups (300g) light brown sugar, packed
2 large eggs
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cups (220g) all-purpose flour
3/4 cup (75g) almond flour
1/2 cup (60g) sliced almonds
1/4 cup (30g) powdered sugar, for dusting
Instructions
Step 1:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang so you can lift the blondies out easily later. It’s a little step, but trust me, it makes cleanup and slicing so much easier.
Step 2:
In a large mixing bowl, pour in the melted butter and brown sugar. Whisk them together until the mixture looks smooth and glossy, almost like caramel. This is where the deep butterscotch flavor begins, and it smells amazing already.
Step 3:
Add in the eggs, one at a time, whisking well after each addition. Stir in the almond extract and vanilla extract. These two extracts together are what give that true “almond croissant” flavor — sweet, fragrant, and almost floral.
Step 4:
Sprinkle in the salt, all-purpose flour, and almond flour. Using a rubber spatula, gently fold everything together until just combined. Be careful not to overmix here; we want these blondies to stay tender and soft.
Step 5:
Pour the batter into your prepared pan, smoothing it into an even layer. It will be thick and rich, almost like a very soft dough.
Step 6:
Scatter the sliced almonds generously across the top. They’ll toast up beautifully in the oven, giving you that perfect nutty crunch with every bite.
Step 7:
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs. Your kitchen will smell like a French bakery by now — rich, buttery, and warm.
Step 8:
Let the blondies cool completely in the pan. Once cooled, lift them out using the parchment overhang and dust with powdered sugar. The snowy topping is a must — it’s what gives that classic croissant look and an extra kiss of sweetness.
Slice into squares and enjoy! Each bite is soft, chewy, and layered with almond magic.
Notes
-
If you prefer a little extra almond flavor, feel free to add an extra 1/2 teaspoon of almond extract.
-
These blondies freeze beautifully. Just wrap them tightly and freeze for up to 2 months.