almond croissant blondie bites
Almond Croissant Blondie Bites (Grain-Free & Gluten-Free)
If you love the buttery, nutty flavors of an almond croissant but want a quicker, grain-free twist, these Almond Croissant Blondie Bites are about to become your new favorite treat! They combine a soft and chewy almond blondie base with a rich, almond-scented frangipane filling, all in a bite-sized form. Think of them as the perfect mix between a thumbprint cookie and a bakery-style almond croissant—but without the gluten, grains, or complicated pastry steps!
These bites are easy to make, naturally sweetened, and packed with almond flavor. Plus, you can adjust the sweetness in the frangipane to your liking, making them as indulgent or subtly sweet as you prefer.
What Makes These Blondie Bites Special?
¢ Grain-Free & Gluten-Free Made with almond flour and tapioca flour for the perfect texture.
Inspired by Almond Croissants : But much easier to make, with the same nutty, sweet flavor.
Soft, Chewy, and Rich: The combination of almond butter, coconut sugar, and frangipane creates an ultra-satisfying bite.
Naturally Sweetened No refined white sugar, just coconut sugar for a deeper caramel-like sweetness.
Almond croissant Blondie bites
Ingredients
Blondie Base:
- 1/4 cup almond butter
- 1 cup almond flour
- 1/4 cup tapioca flour
- 3/4 cup coconut sugar
- 1/4 cup refined coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- A pinch of salt
Frangipane Filling:
- 1 egg
- 1/3 to 1/2 cup coconut sugar, adjust based on sweetness preference
- 1/2 teaspoon almond extract
- 2/3 cup almond flour
- 1/3 cup softened non-hydrogenated palm oil or softened refined coconut oil
Toppings
- 1 t tbso powdered sugar
- 1 tbsp Silvered almonds
Instructions
Step 1: Make the Blondie Dough
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with parchment liners.
- In a medium bowl, mix almond butter, melted coconut oil, and coconut sugar until smooth.
- Whisk in the egg, vanilla extract, baking powder, and salt until well combined.
- Stir in almond flour and tapioca flour, mixing until a thick dough forms.
Step 2: Shape the Blondie Bites
- Scoop about 1 tablespoon of dough and roll into a ball. Place into the mini muffin tin.
- Use your thumb or the back of a teaspoon to press an indent into the center of each ball, creating a well for the filling.
Step 3: Make the Frangipane Filling
- In a separate bowl, whisk together egg, coconut sugar (use 1/3 cup for less sweet, 1/2 cup for sweeter), and almond extract until smooth.
- Stir in the almond flour and softened palm or coconut oil until creamy and spreadable.
Step 4: Fill & Bake
- Spoon a small amount of frangipane filling into the center of each blondie bite. It should be slightly domed but not overflowing. Then, sprinkle each with silvered almonds.
- Bake for 12-15 minutes, or until the edges of the blondies are golden and set.
- Allow to cool in the pan for about 5 minutes before transferring to a wire rack. Top with powdered sugar
