What do you do with leftover croissants? You make almond croissants. What if you don’t have croissants? You make these almond croissant blondies! Inspired by one of my favorite pastries, these blondies are dense and fudgy and have the most decadent frangipane topping. Top it off with flaked almonds and powdered sugar, and you have a dessert that resembles one of the best pastries ever created!

Total Time: 1 hour Prep Time: 20 minutes Cook Time: 40 minutes

Ingredients:

FRANGIPANE

60g unsalted butter, softened

65g granulated sugar

1 egg

¼ teaspoon vanilla extract

¼ teaspoon almond extract

65g almond flour

Pinch of kosher or sea salt

BLONDIES

170g brown butter

250g brown sugar

1 egg and 1 egg yolk

1 tablespoon vanilla extract

1 tablespoon almond extract

Pinch of kosher salt

¼ teaspoon baking powder

150g all-purpose flour

25g almond flour

¼ cup sliced almonds

Powdered sugar for dusting

Instructions:

1. Preheat the oven at 350F.

2. Make the frangipane. Add the softened butter and sugar together in a medium bowl. Cream until it’s pale in color.

3. Add the egg, vanilla extract and almond extract and mix. Add the almond flour and salt and stir.

4. Make the blondie batter. In a large, separate bowl, add the brown sugar and melted butter until they’re fully combined. Whisk in the egg and egg yolk, vanilla extract, and salt.

5. In another bowl, whisk together flour, almond flour, and baking powder.

6. Fold in dry ingredients into the wet.

7. Line an 8 by 8 tin with parchment paper. Spread the blondie batter onto the bottom of the pan. Spread the frangipane in an even layer on top and sprinkle the sliced almonds on top.

8. Bake for 40 minutes until the edges are brown and caramelized and the top is slightly browned.

9. Let cool, then top with powdered sugar.