If you love almond croissants, these are obscene. With a thick, soft and fudgy blondie base, topped with a generous spread of sweet homemade almond paste using almond flour and extract and topped with flaked almonds that go golden and crunchy in the oven. One of my all time favourites.
Time to prepare : 15 minutes
Time to bake : 30 minutes
Serves : 9
Ingredients
Almond paste
200g almond flour*
160g caster sugar
1 egg
50g butter, melted
2 tsp almond extract
1 tsp vanilla extract
Blondie base
240g butter, melted
220g caster sugar
60g icing sugar
1 egg
1 tsp almond extract*
1 tsp salt
1/2 tsp baking powder
240g plain flour
160g almond flour*
120g flaked almonds
Method
Pre-heat a fan oven to 180ºC and grease and line an 8x8” baking tin.
To make the almond paste, whisk everything together in a bowl. Set to one side.
To make the blondie base, mix the melted butter in with the caster sugar and icing sugar. Add in the egg and almond extract, mix until combined. Add in the flour, almond flour, salt, baking powder, fold until combined.
Pour the blondie batter into the prepared tin, smoothing out the top. Spoon over the almond paste, smoothing it out on top of the blondie batter.
Scatter over the flaked almonds and bake for 30 minutes or until the flaked almonds are golden and the edges of the blondies and set. Don’t worry if it’s still a little wobbly in the middle, it will firm up as it cools.
Remove from the oven and allow to cool to room temperature in the baking tin before removing from the tin and slicing.
Nutritional Information
(per serve)
492 calories
28g fat, 58g carbs, 8g protein
Good to know/alternatives:
To make this gluten-free, use GF flour.
To make a bigger portion, double the recipe and use a 13 x 9" baking tin. Bake for 35 - 40 minutes.
Almond flour is sometimes called ground almonds, depending on what supermarket you buy them from - but they're the same.
Almond extract can be found commonly in the same spot in the supermarket as vanilla extract and other flavourings, it's essential for the almond flavour in this recipe.
Store baked slices at room temperature for up to 5 days.
Freeze slices in an airtight container for up to 3 months. Defrost at room temperature for 3 - 4 hours.