Frangipane blondies (almond-flavored)

Frangipane blondies (almond-flavored)

My favorite croissant is an almond croissant because I am obsessed with the thick, almond-flavored center stuffed into a flaky pastry. I think it's even better when the croissant is warm and that almond center is gooey and delicious, like a custard. I wanted to take that same sweet, nutty flavor and add it to blondies.  

These frangipane blondies are a perfect blend of cakey blondie and delicate almond flavor. I love having them with my morning coffee or after dinner as a dessert. They take less than an hour to make and they are such a great way to elevate a standard blondie recipe. Plus, you look so fancy when you say you made frangipane blondies. I hope you like this recipe! 

Almond flavored blondies served on a plate

About the ingredients

Almond flour: Almond flour is a critical ingredient in this recipe. I use it for the frangipane and also in the base of the blondie. Almond flour comes in different textures. I like a little body in my almond flour so I use finely ground. You can also use super fine almond flour, but it might need to bake in the oven longer so it sets properly. 

Almond extract: To give the blondies a boost of almond flavor, I suggest using almond extract in the frangipane and the blondie batter. I'm not precious about what almond extract you use. I actually used the almond liqueur Disaronno for this recipe because I had it on hand and it turned out great.

Eggs: I use three eggs in total in this recipe. They need to be room temperature for the best results. The two eggs in the blondie batter makes them cakey, which I like, but if you want to make the blondies more dense, you can use 1 whole egg and a 1 egg yolk. You need to use an egg to make the frangipane. It helps with the texture and the way the frangipane hardens during the baking process. 

All-purpose flour: The base of the blondie batter uses all-purpose flour. I like to add the dry ingredients into the wet to form the blondie batter, which helps everything mix up nicely so you don't have to over mix. 

Granulated white sugar: Plain 'ole white sugar is perfect for making frangipane. 

Dark brown sugar: The blondie batter gets its sweetness from the dark brown sugar, which also helps add moisture and flavor. If you have light brown sugar instead, I suggest adding a little molasses to the the batter to boost the flavor. 

Salt: A little sprinkle of salt in the frangipane and blondie batter helps make the overall results shine with flavor. 

Vanilla extract: Although almond is the primary flavor in this recipe, adding some vanilla extract can help you round out the flavors. 

Baking soda: I add a little bit of baking soda to help give the blondies a rise. You can omit this if you don't want a rise. It's not a critical ingredient. 

Slivered almonds (optional): To make these blondies fancy, add silvered almonds as garnish to the top of the blondies before baking and they will setup nicely in the oven.

What's frangipane?

Frangipane is a sweet and versatile ingredient used in baking to create desserts and baked goods. It's like an almond-flavored custard or filling that adds richness and a distinctive flavor. It is made with ground almonds, sugar, butter, eggs, and sometimes a little flour. The texture is smooth with a spreadable consistency before baking. Frangipane is not the same as marzipan or almond paste, which are denser and used differently.

You'll find frangipane as a filling for tarts, like the classic Bakewell tart, cherry tart, or pear tart. It can be added to cakes, like the French Galette des Rois (Epiphany cake). In pastries, you'll find frangipane in Pithiviers (a puff pastry pie with frangipane), and as I mentioned earlier, it is also seen as a croissant filling or topping.

Recipe: Frangipane blondies

  • Serves: 12 
  • Prep time: 15 minutes 
  • Bake time: 35 to 40 minutes 
  • Total cook time: 1 hour

Frangipane blondies being served


Frangipane ingredients 

  • 4 tablespoons (1/2 stick) of soft, unsalted butter 
  • 1/3 cup granulated sugar 
  • 1 egg 
  • 1/4 teaspoon vanilla extract 
  • 1/4 teaspoon almond extract 
  • 2/3 cup almond flour 
  • Pinch of salt

Blondie ingredients

  • 1 1/2 sticks melted and cooled unsalted butter 
  • 1 1/4 cups dark brown sugar (if using light brown sugar, add 1 teaspoon of molasses to the recipe) 
  • 2 whole eggs (for less cakey blondies, use 1 whole egg and 1 egg yolk)
  • 1/2 teaspoon vanilla extract 
  • 1/2 teaspoon of almond extract
  • 1/4 teaspoon baking soda
  • 1 1/4 cups all purpose flour 
  • 1/2 cup almond flour 
  • 2 tablespoons of silvered almonds (optional, for garnish)


Step 1 

Preheat oven to 350 degrees Fahrenheit.

Step 2

Let's start by making the frangipane. Cream soft butter with granulated sugar until it is well combined and smooth. After the butter and sugar form a paste, whisk in your egg. Then add your flavor extracts and salt to the mixture until the everything is well combined and set aside.  

Frangipane paste mixed together

Step 3

Let's start making the blondie batter. We'll start with the wet ingredients. Start your base with cooled, melted butter that you whisk together with your brown sugar. Once everything is combined, add in your eggs and whisk it all until incorporated. Then add in your flavor extracts. You'll also add in your almond flour at the end to the wet ingredients. I know almond flour isn't a wet ingredient, but I found that adding the almond flour at this step ensures better distribution of the ingredient in the blondie batter later. Set aside. 

Wet ingredients mixed together for blondie batter

Step 4 

In another bowl, add your in dry ingredients, flour, baking soda, and salt. Mix together and sift into the wet batter. Mix until combined. Don't over mix or else you'll get a tough, chewy blondie.  

Wet and dry ingredients combined to make blondie batter

Step 5

Now, we'll assemble. I recommend using a standard brownie pan for this recipe, between an 8-inch square or a 9-by-13 rectangle. I line my 8 x 8 inch brownie pan with parchment paper and then I add my blondie base at the bottom of the pan. Make sure to spread the batter out so it is an even layer. 

Blondie batter spread evenly in pan

Step 6

Add your frangipane mixture on top of the blondie batter. I like to dollop the mixture at 5 points of the pan, the 4 corners and 1 dollop in the center. This will help ensure you can spread the mixture evenly across the blondie batter. 

Add almond mixture to the top of the raw blondie batter

Step 7 

After you have spread the almond mixture over the blondie batter, making sure to cover all of the batter evenly, sprinkle the silvered almonds over the batter. 

Sprinkle almonds over raw blondie and almond batter

Step 8  

Place the blondies in a preheated 350 degree oven for 35 to 40 minutes. The frangipane should have been baked into a firm crust when you pull the blondies out of the oven. I tend to bake on a longer side because the almond mixture needs to firm up. After you take the blondies out of the oven, it needs to rest for a least 10 minutes so the blondies can set. 

Baked blondies

Step 9

Once the blondies have cooled to the point where they are warm, you can cut into them and serve them up. You'll notice as your cut through the blondies, the frangipane crust will break and crumble slightly, this is normal. These are best straight out of the oven, but can last for 3 to 5 days in the refrigerator. 

Serving blondies fresh out of the oven

Did you make this recipe? Let me know what you think by adding your comment below! 

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