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Almond and Jam Pastries

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.


  • 2 cups sliced almonds, divided
  • 1/2 cup granulated sugar, divided
  • 2/3 cup unsalted butter
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 2 tablespoons half-and-half or milk
  • About 1/2 cup jam, any flavor
  • 8 slices brioche or challah bread, 1 in. thick
  • Powdered sugar

Nutrition Information

  • calories 400
  • caloriesfromfat 47 %
  • protein 8 g
  • fat 21 g
  • satfat 8.1 g
  • carbohydrate 47 g
  • fiber 2.9 g
  • sodium 250 mg
  • cholesterol 68 mg

How to Make It

  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.

  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.

  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.

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

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