Almond croissant blondies

30 mins
Serves 9
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Directions

  1. 1Pre-heat a fan oven to 180ºC, grease and line an 8x8” baking tin.
  2. 2Pre-heat a fan oven to 180ºC, grease and line an 8x8” baking tin.
  3. 3Pre-heat a fan oven to 180ºC, grease and line an 8x8” baking tin.
  4. 4To make the almond paste, whisk everything together in a bowl.
  5. 5To make the almond paste, whisk everything together in a bowl.
  6. 6To make the almond paste, whisk everything together in a bowl.
  7. 7Set the almond paste to one side.
  8. 8Set the almond paste to one side.
  9. 9Set the almond paste to one side.
  10. 10To make the blondie base, mix the melted butter in with the caster sugar and icing sugar.
  11. 11To make the blondie base, mix the melted butter in with the caster sugar and icing sugar.
  12. 12To make the blondie base, mix the melted butter in with the caster sugar and icing sugar.
  13. 13Add in the egg and almond extract, mix until combined.
  14. 14Add in the egg and almond extract, mix until combined.
  15. 15Add in the egg and almond extract, mix until combined.
  16. 16Add in the flour, almond flour, salt and baking powder, fold until combined.
  17. 17Add in the flour, almond flour, salt and baking powder, fold until combined.
  18. 18Add in the flour, almond flour, salt and baking powder, fold until combined.
  19. 19Pour the blondie batter into the prepared tin and smooth it out.
  20. 20Pour the blondie batter into the prepared tin and smooth it out.
  21. 21Pour the blondie batter into the prepared tin and smooth it out.
  22. 22Spoon over the almond paste, spreading it out on top of the blondie base.
  23. 23Spoon over the almond paste, spreading it out on top of the blondie base.
  24. 24Spoon over the almond paste, spreading it out on top of the blondie base.
  25. 25Scatter over the flaked almonds.
  26. 26Scatter over the flaked almonds.
  27. 27Scatter over the flaked almonds.
  28. 28Bake for 30 minutes.
  29. 29Bake for 30 minutes.
  30. 30Bake for 30 minutes.
  31. 31Remove from the oven and allow to cool to room temperature before slicing.
  32. 32Remove from the oven and allow to cool to room temperature before slicing.
  33. 33Remove from the oven and allow to cool to room temperature before slicing.

Ingredients

  • 200 g almond flour
  • 200 g almond flour
  • 200 g almond flour
  • 160 g caster sugar
  • 160 g caster sugar
  • 160 g caster sugar
  • 1 egg
  • 1 egg
  • 1 egg
  • 50 g butter, melted
  • 50 g butter, melted
  • 50 g butter, melted
  • 2 tsp almond extract
  • 2 tsp almond extract
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 240 g butter, melted
  • 240 g butter, melted
  • 240 g butter, melted
  • 220 g caster sugar
  • 220 g caster sugar
  • 220 g caster sugar
  • 60 g icing sugar
  • 60 g icing sugar
  • 60 g icing sugar
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tsp almond extract
  • 1 tsp almond extract
  • 1 tsp almond extract
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 240 g plain flour
  • 240 g plain flour
  • 240 g plain flour
  • 160 g almond flour
  • 160 g almond flour
  • 160 g almond flour
  • 120 g flaked almonds
  • 120 g flaked almonds
  • 120 g flaked almonds

Equipment

8x8” baking tinbowl

Tips

  • Remove from the oven and allow to cool to room temperature before slicing.