Almond Croissant Blondies with Frangipane Swirl

Instructions:

1. Preheat your oven to 350°F (180°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to act as a sling.
2. Melt the 115g butter in a small saucepan over medium heat, whisking constantly until it foams and smells like toasted nuts.
3. Pour the browned butter into a bowl and refrigerate for about 10 minutes until it becomes opaque and slightly thickened.
4. Whisk the chilled browned butter, 60g almond butter, and 150g coconut sugar together until no lumps remain and it looks like wet sand.
5. Stir in the 2 large eggs, 10ml vanilla bean paste, and 2.5ml almond extract until the batter looks glossy and smooth.
6. Fold in the 125g flour and 3g sea salt with a spatula until just combined. Don't overmix, or they'll turn out tough.
7. In a separate small bowl, whisk 100g almond flour, 45ml maple syrup, 1 egg white, and 1.25ml almond extract until a thick paste forms.
8. Spread the blondie base into the pan, then dollop the frangipane mixture on top. Use a knife to gently swirl the two layers together.
9. Sprinkle the 40g slivered almonds evenly over the top, pressing them in very slightly.
10. Bake for 35 minutes until the edges are golden and the center only has a slight jiggle. Let them cool completely in the pan for at least 1 hour.
11. For a truly shatter crust on top, freeze the blondies for 15 minutes immediately after they reach room temperature. This sets the fats and makes the top layer extra crisp against the soft interior.
12. Once the blondies are completely cool, use a fine mesh sieve to dust the 5g of monk fruit powder over the top.
13. For perfectly clean edges, use a sharp chef's knife and wipe it clean with a warm, damp cloth between every single cut. This prevents the frangipane from smearing across the dark blondie base.