Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
35 Mins
Yield
Makes 8 (serving size: 1 pastry)

At many bakeries, these simple breakfast treats are made for the early-morning staff using day-old brioche. A rich baked almond cream covers the toasts, and sliced almonds on top add buttery crunch.

How to Make It

Step 1

Preheat oven to 350°. Whirl 1 cup almonds with 1/4 cup granulated sugar in a food processor until finely ground. Transfer mixture to a bowl.

Step 2

Blend butter and remaining 1/4 cup granulated sugar in a food processor until smooth. Add salt, egg, and half-and-half and pulse just to blend. Add reserved ground almonds and blend until mixture is smooth.

Step 3

Line a baking sheet with parchment paper. Spread about 1 tbsp. jam, then 2 tbsp. almond cream, on each slice of bread (you'll have almond cream left over). Sprinkle each with about 2 tbsp. sliced almonds.

Step 4

Bake until almond cream is golden brown and almonds are toasted, about 20 minutes. Sprinkle with powdered sugar.

Step 5

Make ahead: Chill extra almond cream airtight up to 2 weeks and use for making more pastries (you'll want to).

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