Almond Croissant Blondies

I had the idea for these Almond Croissant Blondies during a busy cheesecake baking day. Even then, I knew I had to carve out some time to make them—and I’m so glad I did. They turned out to be one of the most delicious things I’ve ever made. If you try them, I think you’ll feel the same.

What I love about these is how they borrow the flavors of an almond croissant but turn them into something much easier to bake. Instead of laminated pastry, you get a soft white-chocolate blondie base topped with a layer of almond frangipane and sliced almonds. The result is rich, chewy, buttery, and deeply almond-forward. If you enjoy almond desserts like my Almond Cake or something nutty and rich like my Almond Cookies, this one lands right in that same comfort zone.

You’ll love these blondies because…

They have all the flavors of an almond croissant but in a simple bar form.

• The white chocolate blondie base is soft, chewy, and buttery
• The almond topping mimics classic croissant frangipane
• Two layers bake together for a rich, bakery-style bar
• The sliced almonds add texture and crunch
• A light dusting of powdered sugar finishes them like a pastry

Key Ingredients & Why I Use Them

White chocolate: I use real white chocolate in the batter because it melts into the blondies and adds richness and structure. I always recommend good quality white chocolate with a higher cocoa butter content.

Butter: Butter carries most of the flavor in blondies. Melting it with the white chocolate creates a dense, chewy texture.

Almond flour: The almond flour appears in both the blondie batter and the topping. It adds moisture and reinforces the almond croissant flavor.

Almond extract: A small amount goes a long way. I like using just enough to highlight the almond flavor without overpowering the dessert.

Egg + extra yolk: The extra yolk helps keep the blondies soft and rich instead of cakey.

Sliced almonds: These add texture and give the bars their classic almond croissant look.

How to Make Almond Croissant Blondies

The full recipe card is below, but here’s how I make them step by step.

Step 2: Melt the butter and white chocolate

Combine the chopped white chocolate and butter in a heatproof bowl. Melt them together in the microwave in 15–30 second increments, stirring between each interval, until completely smooth.

You can also melt them using a double boiler if you prefer.

Step 3: Add the granulated sugar

Add the granulated sugar and whisk to combine.

Step 4: Add the eggs

Add the eggs one at a time, whisking well before adding the next. Then whisk in the extra egg yolk, vanilla extract, and almond extract.

Step 5: Add the dry ingredients

Add the all-purpose flour, almond flour, and salt. Mix gently with a spatula just until combined.

I stop mixing as soon as the flour disappears to keep the blondies tender.

Step 6: First bake

Pour the blondies into the prepared pan, and bake for about 30 minutes. At this stage the edges and top should look set, but the center will still be soft and slightly underbaked.

This partial bake is important because the topping will bake with the blondies in the second stage.

Step 7: Make the almond croissant topping

While that’s baking, prepare the almond croissant topping. Melt the butter in a bowl and whisk in the sugar.

Add the egg, almond extract, and vanilla extract, whisking until smooth. Stir in the almond flour until you have a thick almond cream mixture.

Step 8: Add the topping and finish baking

Remove the blondies from the oven once they have baked for about 30 minutes. Spread the almond topping evenly over the blondies.

Sprinkle the sliced almonds over the surface. Return the pan to the oven and bake for another 25 minutes, until the topping is golden and the center looks set.

Step 9: Cool & serve!

Remove from the oven and allow the blondies to cool completely before slicing. Finish with a light dusting of powdered sugar before serving.

Expert Tips

A few small details make a big difference with these blondies.

• Use real white chocolate: Candy melts or low-quality white chocolate won’t melt the same way and can affect the texture of the blondies.
• Don’t fully bake the blondies in the first stage: This step matters more than it looks. The blondies should look set but still soft so the topping can finish baking with them.
• Use a metal pan: Glass pans heat slowly and often produce overbaked edges and an underbaked center.
• Leave parchment overhang: This makes lifting the blondies out much easier and results in cleaner slices.

Variations

Once you make these once, there are a few easy ways to change them.

• Add raspberry jam: Spread a thin layer over the blondies before adding the almond topping.
• Use dark chocolate instead of white chocolate for a deeper flavor.
• Add orange zest to the topping for a subtle citrus note.
• Drizzle with melted chocolate after baking for a bakery-style finish.

Storage & Make Ahead

I usually store these blondies in an airtight container at room temperature for up to 2 days, but I assure you, they will not last that long!

If you want them to last longer, you can refrigerate them for up to 4–6 days. I like letting them sit at room temperature for about 20 minutes before serving so the texture softens again.

They also freeze very well. Store them in an airtight container or freezer bag for up to 2 months. Thaw either overnight in the refrigerator or on the counter for about 30–60 minutes.

FAQ

More Recipes You Might Like

If you enjoyed these almond croissant blondies, you might also like a few other bakery-style treats. My White Chocolate Brownies have a similar chewy texture, while the Pistachio Blondies are another favorite when I want a simple nut-forward dessert. And if you love rich, layered desserts, my Millionaire Shortbread Cheesecake Bars are always a crowd pleaser.

If you make these

If you try these Almond Croissant Blondies, let me know how they turn out. I’m so excited to hear what you guys think! Leave a comment or rating below, and if you share them on Instagram, be sure to tag me so I can see your version!

Almond Croissant Blondies

Camila Hurst

These Almond Croissant Blondies combine a soft white chocolate blondie base with a buttery almond frangipane topping and sliced almonds. Inspired by the flavors of an almond croissant, these rich bars bake in two stages for a chewy blondie bottom and a golden almond layer on top.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Cooling 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 16 blondies

Calories 310 kcal

Ingredients

 

Almond Blondie Batter

• 1¼ cup chopped white chocolate 212g (read notes)
• ¾ cup unsalted butter 170g
• 1 cup white granulated sugar 200g
• 2 large eggs
• 1 large yolk
• 2 tsp vanilla extract
• ½ tsp almond extract
• 1½ cups all-purpose flour 190g
• ⅔ cup almond flour 65g
• ¼ tsp salt

Almond Croissant Topping

• 7 tbsp unsalted butter 100g
• ½ cup granulated sugar 100g
• 1 large egg
• 1 heaping cup almond flour 100g
• ½ tsp almond flour
• ¼ tsp vanilla extract
• ½ cup sliced almonds

Instructions

 

• Pre-heat the oven to 350ºF. If your oven runs hot, or if it’s convection or gas, set to 325ºF instead. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan because it can cook unevenly.

Almond Blondie Batter

• Mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt them together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
• Add the granulated sugar and whisk to combine.
• Add the eggs, one at a time to the bowl, whisking until combined before adding the next egg.
• Then add the egg yolk along with the vanilla and almond extract, and whisk to combine.
• Add the flour, almond flour, and salt to the bowl, mix on low to combine, or fold with a spatula.

Baking

• Pour the blondie batter on the bottom of the prepared pan.
• You will bake the blondies in two rounds. First for about 30 minutes, until the blondies look set around the edges and on top, but not fully baked through. If your oven runs hot or it is convection, it might take less time, like 25 minutes.
• While the blondies bake for the first round, make the almond croissant topping

Almond Croissant Topping

• Melt the butter in the microwave. Add the sugar, whisk to combine.
• Add the egg, the almond extract, and the vanilla, and mix.
• Add the almond flour to the bowl and stir to combine.
• Remove the blondies from the oven once they’ve baked for about 30 minutes.
• Pour the almond croissant topping over them, spread on an even layer.
• Sprinkle the sliced almonds on top.
• Place the blondies back in the oven and bake for another 25 minutes.
• Remove the blondies from the oven. Let them cool down before slicing and serving.
• Sprinkle powdered sugar on top before serving.

Storage

• Store at room temperature for up to 2 days, or in the fridge for up to 4 days.
• They freeze well, in an air tight container or freezer bag for up to 2 months. Thaw in the fridge or on the counter for 30 min to an hour.

Notes

White Chocolate: Don’t use candy melts. Use white chocolate, preferably good quality white chocolate with over 20% of cocoa butter in it. If you can’t find white chocolate chips with that amount of cocoa butter in it, try white chocolate baking bars, or Lindt white chocolate bars and chop to use in the recipe. My favorite white chocolate brand is Callebaut, I buy it online.

Storage: Store the blondies in an air-tight container, at room temperature for up to 2 days. Or in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked blondies for up to 2 months. Thaw in the fridge overnight.

For Easy Removal: Make sure to leave a slight overhang of parchment paper on two sides of the pan to act as handles. This will make it easier to lift the blondies out in one piece for cleaner slicing.

Baking time: Oven temperatures can vary significantly, and the suggested baking time of 35 minutes is based on how long it took in my oven. However, if your oven runs hotter or is a convection oven, there’s a chance this baking time could overbake the blondies, resulting in a drier texture. To ensure moist and fudgy blondies, start checking for doneness at the 25-30 minute mark. The blondies shouldn’t be fully baked, just set around the edges and center, but still soft. Avoid baking until a toothpick comes out completely clean, as this can lead to dryness.

Oven: If you’re using a convection oven, you may need to reduce the temperature by 25°F and monitor closely.

Baking Pan: Don’t use a glass pan to make the recipe. It’s better to use a steel or metal pan. Glass pans heat up slowly, which can results in blondies with an underdone center, and over cooked edges.

Nutrition

Serving: 1barCalories: 310kcal

Keyword almond croissant

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