Go Back
–+ servings

Almond croissant Blondie bites

If you’re a fan of almond croissants but want an easier, grain-free alternative, these blondie bites are a must-try. They’re soft, rich, nutty, and absolutely irresistible, with a delicate frangipane center that melts in your mouth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 16

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
Author: Ali Jenkins
Tried this recipe?Let us know how it was!