Almond Croissant Blookies

If blondies, almond croissants and cookies are your thing, let me introduce you to Almond Croissant Blookies.

All you’ll need is a NOMU Minimakes Blondie Baking Kit and a bit of homemade frangipane for a small batch of these delicious hybrids. The frangipane can be made ahead and kept in the fridge for up to a week or frozen for 3 months. You won’t need all of it for one batch of Almond Croissant Blookies, but you can save it for more!

Frangipane

115g salted butter, at room temp
150g white sugar
1 egg
1 tsp vanilla extract
1 tsp almond extract
140g ground almonds
32g cake flour
1/4 tsp salt

1. Mix the butter and the sugar until light and creamy.
2. Add the egg and extracts and whisk until light and fluffy.
3. Fold in the ground almonds, cake flour, and salt and mix until you have a paste. Set aside, refrigerate or freeze for later.

Almond Croissant Blookies

1 @nomu.minimakes Blondie Baking Kit
60g salted butter, melted
1 egg
Frangipane
light brown sugar (topping)
flaked almonds (topping)

1. Preheat your oven to 160°C
2. Line the base of 3-4 mini springform cake tins and grease thoroughly.
3. Make the @nomu.minimakes Blondie batter as per the easy instructions on the box (you’ll need the melted butter + egg for this).
4. Spoon 3-4 teaspoons of the Blondie mixture into the mini cake tins and spread so that the bases are covered. You need to ensure not to use all of the batter because you’ll need to cover the frangipane with another thin layer in Step 6.
5. Spoon 2-3 teaspoons of frangipane into the centre of the batter.
6. Cover the frangipane with a thin layer of the remaining Blondie batter
7. Sprinkle the tops of each Blookie with light brown sugar and almond flakes.
8. Bake for 30 minutes then remove from the oven and allow to cool completely before removing from the tins. Do not over-bake as you still want a fudge-like centre.
9. Enjoy!