Almond Croissant Blondies

• servings: Makes 9
• total time: 30 minutes

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

Directions

Pre-heat a fan oven to 180ºC, 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 and baking powder, fold until combined.

Pour the blondie batter into the prepared tin and smooth it out. Spoon over the almond paste, spreading it out on top of the blondie base.

Scatter over the flaked almonds and bake for 30 minutes.

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

Save for your next weekend bake. They’re obscene.