Description
Indulge in these irresistibly chewy almond croissant blondies that perfectly blend the buttery richness of croissants with the sweet, nutty flavor of almonds. Featuring a soft, chewy texture and toasted almond slices for an extra crunch, these blondies are a delightful treat perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup Unsalted Butter (substitute with dairy-free butter for vegan)
- 1 cup Light Brown Sugar (dark brown sugar can deepen the taste)
- 2 Eggs (use flax eggs for vegan alternative)
- 1 teaspoon Vanilla Extract (opt for pure vanilla extract)
- 1 teaspoon Almond Extract (omit for non-almond alternative)
- 1 Egg (essential for texture, separate from the previous two)
Dry Ingredients
- 2 cups All-Purpose Flour (choose gluten-free blend for gluten-free option)
- 1 teaspoon Baking Powder (ensure it’s fresh)
- 1/2 teaspoon Salt
- 1 cup Almond Flour (omit for nut allergies)
- 1/4 cup Granulated Sugar (brown sugar can be used)
- 1/2 cup Sliced Almonds (toast for extra nuttiness)
Instructions
- Prepare Ingredients: Preheat your oven to 350°F (175°C). Lightly grease or line a 9×9 inch baking pan with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter and both light brown sugar and granulated sugar until the mixture is light and fluffy. This will give your blondies the perfect base texture.
- Add Eggs and Extracts: Beat in the 2 eggs and the additional single egg, followed by the vanilla and almond extracts. Make sure each is fully incorporated before moving on to maintain a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and almond flour. This ensures the baking powder and salt are evenly distributed, which is essential for rising and flavor balance.
- Mix Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the batter and ensuring chewy texture.
- Add Almonds: Fold in the toasted sliced almonds gently, reserving a handful to sprinkle on top for presentation and added crunch.
- Bake: Pour the batter evenly into your prepared pan. Sprinkle the reserved almonds on top. Bake in the preheated oven for about 35 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Allow the blondies to cool in the pan completely before slicing into 9 or 9 thick slices to keep them intact and chewy. Enjoy your almond croissant blondies as a delightful snack or dessert!
Notes
- For a vegan version, replace eggs with flax eggs and use dairy-free butter.
- Dark brown sugar can be used instead of light for a deeper, richer flavor.
- To enhance the almond flavor, consider lightly toasting the almond flour before mixing it in.
- Ensure baking powder is fresh for optimal rise and texture.
- Storing blondies in an airtight container will keep them chewy for up to 3 days.
