1-First Step: Prep the pan and oven

Start by preheating your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides if possible. That extra parchment makes it much easier to lift the blondies out once they are baked and cooled.

This small step saves time later and helps the bars release cleanly. If you skip it, the frangipane and sugary edges can stick to the pan.

2-Second Step: Make the frangipane filling

In a mixing bowl, cream together 4 tablespoons of the softened butter with 1/4 cup granulated sugar until smooth and fluffy. Add 1 egg yolk, 1/4 teaspoon vanilla extract, 1/4 teaspoon almond extract, and the optional 1/4 teaspoon orange zest.

Next, fold in 2/3 cup almond flour and a pinch of salt. Stir until the mixture becomes a thick paste. It should be spoonable and soft, not runny. Set it aside while you make the blondie batter.

The frangipane is what gives these bars that almond croissant vibe, so take a minute to mix it until smooth and creamy.

3-Third Step: Mix the blondie batter

In a second bowl, combine the remaining softened butter, which is 1/4 cup, with 1 cup packed light brown sugar. Stir until the mixture looks smooth and fully blended. Add 1 whole egg and 1/4 teaspoon almond extract, then mix again until the batter looks glossy.

Now add 1 and 1/3 cups all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup almond flour. Stir just until combined. Stop mixing as soon as you no longer see dry flour. Over-mixing can make the bars dense instead of tender.

4-Fourth Step: Assemble the bars

Spoon the blondie batter into the prepared pan and spread it evenly into the corners. The batter will be thick, so a spatula helps. Once the base layer is smooth, drop spoonfuls of the frangipane mixture over the top.

Use a skewer or a butter knife to gently swirl the frangipane into the blondie batter. Do not overdo it. You want pretty ribbons, not a fully blended batter. After that, sprinkle 1/2 cup sliced almonds across the top so every square gets a crunchy finish.

5-Fifth Step: Bake until set

Bake the bars for about 30 minutes. The edges should look set and lightly golden, while the center should be just slightly firm when you gently press it. If the middle still looks very soft and wet, give it a few more minutes.

Every oven runs a little differently, so start checking around the 28-minute mark. A glass pan may need a little extra time, while a metal pan may bake faster.

6-Final Step: Cool, dust, and slice

Let the blondies cool completely in the pan before lifting them out. This helps the center finish setting and keeps the bars from falling apart when sliced. Once cooled, dust the top with powdered sugar if you want a bakery-style finish.

Cut into squares and serve. These bars taste great on their own, but they are especially good with coffee, hot tea, a London Fog, or vanilla milk.