If you’ve ever wished a flaky almond croissant could transform into a rich, chewy dessert bar—this Almond Croissant Blondies recipe is the dream come true. They’ve got the golden buttery flavor of a classic blondie, layered with almond frangipane for that signature nutty depth, and topped with a crunchy crown of toasted almonds. It’s bakery-style comfort, made simple enough for your home kitchen.
Table of Contents
Why You’ll Love This Almond Croissant Blondies
This blondie recipe delivers the best of both worlds—comfort and elegance.
- Buttery blondie base with almond croissant flavor
- Soft, chewy center with crispy almond top
- Easy to make with pantry ingredients
- Great for brunches, bake sales, or cozy weekends
- Smells like a French bakery while baking
- Freezes beautifully for later treats
When I was a kid, my mom used to bring home almond croissants from a local bakery every Sunday morning. Years later, when I started baking on my own, I wanted to recreate that same cozy, nutty flavor—just without all the folding and laminating. That’s how these Almond Croissant Blondies came to life. Emily says they taste “like vacation in Paris, but with less jet lag.” I’ll take that.
Ingredients You’ll Need
This recipe builds flavor in layers—starting with the blondie base, then adding a creamy almond filling, and finishing with a toasted crunch.
Blondies Base
- 1 cup unsalted butter – melted for richness (use dairy-free for vegan)
- 1 cup light brown sugar – gives chewiness and caramel notes
- 2 large eggs – binds the batter and adds lift
- 1 tsp vanilla extract – classic sweetness
- 1 tsp almond extract – enhances nutty aroma
- 1 cup all-purpose flour – creates structure
- 1 tsp baking powder – gentle rise
- ½ tsp salt – balances the sweetness
Frangipane Filling
- 1 cup almond flour – creates that signature creamy texture
- ½ cup granulated sugar – for sweetness
- 1 large egg – helps thicken and bind (use flax egg for vegan)
Topping
- ½ cup sliced almonds – toasted for crunch and aroma
Optional Add-Ons or Substitutes
- Swap almond flour for hazelnut flour for a twist
- Add a drizzle of honey before baking for shine
- Sprinkle powdered sugar on top before serving
- Add chopped white chocolate for creaminess
- Layer with raspberry jam for a fruity almond twist
Step-by-Step Instructions
This blondie recipe comes together easily and bakes into golden perfection.
- Preheat the oven.
Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. - Mix the blondie base.
In a large bowl, whisk melted butter and brown sugar until smooth and glossy. Add eggs, vanilla, and almond extract, whisking until combined. (Jake’s tip: this is where the flavor magic begins—don’t skip the almond extract!) - Add dry ingredients.
Stir in flour, baking powder, and salt until just combined. The batter will be thick but spreadable. - Prepare the frangipane filling.
In another bowl, mix almond flour, sugar, and one egg until smooth and creamy. This layer brings the true “croissant” flavor. - Assemble the blondies.
Pour half of the blondie batter into the pan and spread evenly. Add dollops of frangipane filling, then swirl lightly with a knife. Spread remaining blondie batter on top. Sprinkle with sliced almonds. - Bake until golden.
Bake for 25–30 minutes, or until the edges are set and the center looks barely done (it will firm up as it cools). - Cool and slice.
Let the blondies cool completely before slicing. Dust with powdered sugar if desired.
Quick reminders:
- Don’t overmix once the flour is added—this keeps it tender
- Watch for golden edges to know it’s done
- Let it cool fully before cutting for clean squares
- Store at room temp for soft blondies, fridge for chewy ones
Expert Tips for Success
Perfect almond blondies come down to small but powerful details.
- Toast almonds before baking for deeper flavor
- Use good vanilla and almond extracts—they make a difference
- Line your pan to prevent sticking and ensure easy slicing
- Add a layer of raspberry jam before baking for a bakery-inspired twist
- Chill overnight for denser, fudgier blondies
- Sprinkle a pinch of sea salt on top for flavor contrast
- Serve slightly warm with coffee for the ultimate treat
For more cozy, bakery-style bakes, check out my Cinnamon Sugar Blondies or French Butter Cookies. Both share the same comforting sweetness that makes these almond bars so irresistible.
Serving Suggestions
These blondies shine on their own but pair beautifully with both sweet and savory companions.
- Serve warm with vanilla ice cream for dessert
- Pair with cappuccino or espresso for a café-style treat
- Add to a brunch spread with fresh berries and pastries
- Serve alongside Cottage Cheese Blueberry Cloud Bread for texture contrast
- Drizzle with honey and a sprinkle of powdered sugar for elegance
- Gift in parchment boxes for holidays or housewarmings
Each bite gives you buttery softness, nutty richness, and that delicate almond aroma that makes every square feel special.
Storing and Reheating
These blondies are just as good days later—if they last that long.
How to Store It
- Keep in an airtight container at room temperature for up to 3 days
- Refrigerate up to 6 days for longer freshness
- Freeze (uncut) for up to 2 months—wrap tightly in foil and thaw overnight
How to Reheat It
- Warm in the microwave for 10 seconds for gooey texture
- Reheat in a 300°F (150°C) oven for 5 minutes to revive crisp edges
- Add a fresh dusting of sugar or a drizzle of honey before serving
Even after storing, they stay soft and chewy—the perfect coffee companion or after-dinner indulgence.
Nutrition Information
Serving: 1 square | Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2IU | Calcium: 5mg | Iron: 4mg
Frequently Asked Questions
Can I make these blondies gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend—they turn out just as chewy and soft.
Can I skip the frangipane filling?
You can, but it’s the layer that gives this recipe its “almond croissant” character. Without it, you’ll have classic blondies.
How do I make these vegan?
Replace butter with vegan butter and eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
Final Thoughts
These Almond Croissant Blondies are a love letter to buttery pastries and simple baking. They’re soft, nutty, and full of cozy flavor—everything you want from a homemade dessert that feels luxurious but tastes like home.
- Don’t overbake for perfect chewiness
- Always use real almond extract for that bakery aroma
- Toast the almonds—they make every bite shine
From the first buttery bite to the last crumb, these blondies are pure comfort—no pastry case required.
Almond Croissant Blondies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy lifting.
- In a large bowl, whisk together melted butter and brown sugar. Add eggs, vanilla, and almond extract; whisk until smooth.
- Stir in flour, baking powder, and salt just until combined. Set aside.
- In a separate bowl, mix almond flour, granulated sugar, and 1 egg until smooth to make the frangipane filling.
- Spread half of the blondie batter into the pan. Drop spoonfuls of frangipane over the top, then swirl gently. Add the remaining blondie batter and smooth the top. Sprinkle with sliced almonds.
- Bake for 25–30 minutes, until edges are golden and the center is just set. Let cool completely in the pan before slicing into squares.
Nutrition
Notes
- Don’t overmix once you add the flour—this keeps the blondies tender.
- For bakery-level flavor, toast the sliced almonds before baking and use high-quality almond extract.
- Let them cool completely for clean slicing.
