Gluten-Free Frangipane Blondies

Hi Bakers,

I didn't expect to love these as much as I did and now I can't get enough of them. My one tip is...don’t eat these warm! They are much much better cold! Let me explain…the browned edge gets chewier and the middle has a buttery caramel almond center which is dense and so satisfying you won’t want to stop eating them! Try them and see if you don’t like these gluten-free Frangipane Blondies way more than plain-old blondies. Frangipane (almond filling) is easy to make and I used the recipe from The English Kitchen which was the perfect amount for these blondies. When I topped my favorite blondie recipe with this delightful almond filling I found my new cookie obsession! #shorts #glutenfree #wheatfree #celiacfriendly #recipe #food #trending #blondie #almondblondie #frangipane #homemade #almondcroissantblondie #cookies #cookiesofinstagram

Gluten-Free Frangipane Blondies

adapted from King Arthur Flour’s Crazy Blond Brownies

Dry

1 1/2 cups Cup4Cup Multipurpose Flour

1/4 cup blanched almond flour

2 teaspoons sweet rice flour

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

Wet

1/2 cup butter, softened

2 cups light brown sugar, lightly packed

2 large eggs plus 1 egg yolk

1 teaspoon vanilla

1/4 teaspoon almond extract

Frangipane (almond mixture)

I made the frangipane from The English Kitchen’s recipe for Almond Frangipane Blondies or use your favorite recipe

Preheat oven to 350F and place rack in the middle position. Line with parchment paper or grease a 9” x 13” pan.

Mix frangipane together in a small bowl and set aside.

In a medium-sized mixing bowl, whisk together dry ingredients and set aside.

In a large mixing bowl, microwave butter and brown sugar until mixture comes together and becomes shiny and smooth. Mix well and let cool for a few minutes or until warm but not hot. Mix in eggs, yolk, and extracts. Stir in dry ingredients and then spread into prepared pan. Drop large spoonfuls of almond mixture on top. Swirl into blondies a bit and sprinkle with some slivered almonds. Bake for about 25 minutes or until blondies are browned and puffed on top. The edges should be set but you want them to be soft but not raw in the middle. Blondies will harden when cool but stay chewy in the center. Let cool and sprinkle with powdered sugar and a few more slivered almonds. Cut and enjoy.