Almond Fragipane Blondies

Blondies are the perfect canvas for creativity, and these almond frangipane blondies are proof that sometimes, a little extra flair can take a dessert from good to unforgettable.

These bars strike the perfect balance between a chewy blondie base and the rich, nutty decadence of almond frangipane—a traditional French pastry filling made with almond flour, butter, sugar, and eggs.

What sets these blondies apart is their texture and flavor. The blondie layer is buttery and soft, with golden edges and a tender crumb, while the frangipane swirled on top adds a melt-in-your-mouth richness that’s packed with the essence of almonds.

Together, they create a dessert that’s indulgent yet surprisingly easy to make. It's basically an almond croissant in bar form, without all the stress of perfecting pastry.

For this recipe, we’re using our Extra-Fine Blanched Almond Flour and our Almond Extract, two essential ingredients that guarantee seamless results.

Our Extra-Fine Blanched Almond Flour eliminates the need for sifting, ensuring a smooth, even frangipane without any grittiness. Meanwhile, the almond extract enhances the almond flavor, infusing every bite with a warm, aromatic depth that complements the natural nuttiness of the flour.

Whether you’re looking for a delicious dessert to bring to a holiday party, or a fun baking project to elevate your week, these almond frangipane blondies will quickly become a favorite. 

Ingredients

For the Frangipane

• 4 tbsp unsalted butter, softened
• 1⁄3 cup granulated sugar
• 1 egg, room temperature
• 1⁄4 tsp Amoretti® Madagascar Bourbon Vanilla Extract 2X
• 1⁄4 tsp Amoretti® Almond Extract
• 2⁄3 cup Amoretti® Extra-Fine Blanched Almond Flour
• Pinch of sea salt

For the Blondies

• 1 1⁄2 sticks unsalted butter, melted and cooled slightly
• 1 1⁄4 cups brown sugar
• 1 egg and 1 egg yolk, at room temperature
• 1 1⁄2 tbsp Amoretti® Madagascar Bourbon Vanilla Extract 2X
• 1⁄4 tsp Amoretti® Almond Extract
• 1 tsp salt
• 1⁄4 tsp baking powder
• 1 1⁄4 cup all-purpose flour
• 1⁄4 cup Amoretti® Extra-Fine Blanched Almond Flour
• Handful of sliced almonds, to top (~ 1⁄4 cup)
• Powdered sugar (optional, to top)

Directions

1. Preheat your oven to 350°F.

For the Frangipane:

1. In a medium bowl, cream together the softened butter and granulated sugar with a fork or spatula until the mixture is pale and fluffy—this should take about 2–3 minutes.

2. Add the egg, Amoretti Madagascar Bourbon Vanilla Extract 2X, and Amoretti Almond Extract, stirring until smooth.

3. Mix in the Amoretti Extra-Fine Blanched Almond Flour and a pinch of salt, forming a rich almond paste. Set the frangipane aside.

 Make the Blondie Batter

1. In a large bowl, whisk together the melted butter and brown sugar until fully combined. Add the egg, egg yolk, Amoretti Madagascar Bourbon Vanilla Extract 2X, Amoretti Almond Extract, baking powder, and salt, and whisk again until smooth.
2. Gently fold in the all-purpose flour and Amoretti Extra-Fine Blanched Almond Flour until just combined. Be sure to scrape the sides and bottom of the bowl to incorporate all the dry ingredients.
3. Line an 8×8-inch baking pan with parchment paper or grease it with butter or non-stick spray.
4. Spread the blondie batter evenly across the bottom of the pan. Next, add the frangipane in an even layer on top. Use an offset spatula for smooth results. Sprinkle the sliced almonds on top for added crunch.
5. Bake the blondies for 33–40 minutes, or until the edges are caramelized and golden and the top is lightly browned. 
6. Let the blondies cool completely in the pan before slicing. If desired, dust them with a light sprinkle of powdered sugar & enjoy!