Almond Blondies – Baking A Moment

Almond Blondies bring together the dense, chewy texture of a classic blondie with the rich, nutty sweetness of frangipane. This recipe layers a smooth almond filling over a buttery blondie base, topped with sliced almonds for a bit of crunch. It’s a dessert that feels refined but is surprisingly easy to make.

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If you have people in your life who love sweets but chocolate isn’t their favorite thing, this easy almond blondie recipe is the perfect match!

These blondies store well and taste just as good the next day, making them ideal for make-ahead treats or gifting. They’re sweet and nutty and easy to cut into neat squares for serving. A final dusting of confectioners’ sugar makes them look polished without extra effort.

Here’s Why You’ll Love This

• Rich Almond Flavor – Almond extract and frangipane provide depth without overpowering the blondie base.
• Chewy Texture with a Tender Top – A perfect balance of soft blondie and smooth almond filling.
• Visually Impressive – Frangipane and sliced almonds create a bakery-worthy finish.
• Easy to Make – Simple ingredients and straightforward steps.
• Make-Ahead Friendly – Tastes great the next day and holds up well for gifting or storing.

Ingredients You’ll Need

The complete list of ingredients with the amounts you’ll need to make the recipe is located in the recipe card at the bottom of the post.

For the Frangipane:

• Unsalted Butter: Softened butter provides creaminess and helps whip the frangipane into a smooth layer.
• Granulated Sugar: Sweetens the frangipane and helps it bake into the blondie base.
• Large Egg: Binds the mixture and adds richness.
• Almond Extract: A concentrated flavor that defines the character of frangipane.
• Almond Flour: Adds nutty flavor and soft texture to the filling.
• All-Purpose Flour: Provides slight structure to the frangipane so it bakes evenly.
• Kosher Salt: Balances sweetness and enhances almond flavor.

For the Blondies:

• Unsalted Butter: Melted for easy mixing and a rich, chewy texture.
• Light Brown Sugar: Packed with moisture and flavor, helps create that signature blondie chew.
• Large Egg: Provides structure and richness.
• Vanilla Extract: Rounds out the flavor and pairs well with almond.
• Almond Extract: Boosts the almond theme in the blondie base.
• All-Purpose Flour: The bulk of the structure for the bars.
• Baking Powder and Baking Soda: Help lift the batter slightly for a tender chew.
• Kosher Salt: Brings out the buttery and nutty flavors.
• Sliced Almonds: Add a toasted, crunchy topping that contrasts beautifully with the soft interior.
• Confectioners’ Sugar: A light dusting makes the bars look finished and adds a bit of sweetness.

In Photos: How to Make Almond Blondies

Step 1

Prepare the frangipane: Cream together the butter and sugar until smooth, then add the egg, almond extract, almond flour and all-purpose flour.

Step 2

In a large bowl, whisk together the melted butter and brown sugar until smooth, then whisk in the egg, vanilla and almond extract.

Step 3

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Step 4

Use a spatula to stir the dry ingredients into the wet until smooth.

Step 5

Transfer the batter to the greased pan, spreading it evenly.

Step 6

Spread the frangipane evenly on top.

Step 7

Top with the sliced almonds.

Step 8

Bake for 30-35 minutes, until the top is golden brown and a toothpick comes out clean.

Step 9

Let the blondies cool, then dust with as much confectioners’ sugar as you like.

Helpful Tips & Tricks

• For a softer blondie with a chewier center, bake for the minimum suggested time.
• If you want to make it super easy to remove the blondies from the pan before slicing, line the bottom of the pan with parchment paper, leaving extra parchment on two sides for lifting.
• If you dust the confectioners’ sugar on the blondies while they’re still hot, the sugar will melt and not be visible. Allow them to cool at least halfway first.

More Recipes For Cookies and Bars

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Almond Blondies

These almond blondies are soft and smooth, with a bit of crunch from the sliced almonds.

• Place an oven rack in the center position and preheat the oven to 350 degrees F. Grease an 8×8 pan using baking spray.

• Prepare the frangipane: In a medium-sized bowl, use an electric mixer to cream together the butter and sugar until smooth. Add the egg and almond extract, then add the almond and all-purpose flour, mixing until smooth and using a spatula to scrap the sides as needed. Set aside
• In a large bowl, whisk together the melted butter and brown sugar until smooth, then whisk in the egg, vanilla extract, and almond extract until smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Use a spatula to stir the dry ingredients into the wet until smooth, scraping the sides and bottom of the bowl as needed.

• Transfer the batter to the greased pan, spreading it evenly. The batter will be sticky, so take your time smoothing it into the sides and corners. Spread the frangipane evenly on top, then top with the sliced almonds.

• Bake for 30-35 minutes, until the top is golden brown and a toothpick comes out clean.

• Let the blondies cool, then dust with as much confectioners’ sugar as you like. Cut into 9 or 16 blondies and serve.

Calories: 237kcal, Carbohydrates: 27g, Protein: 4g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 43mg, Sodium: 76mg, Potassium: 74mg, Fiber: 1g, Sugar: 18g, Vitamin A: 296IU, Calcium: 43mg, Iron: 1mg