Almond and Jam Pastries

Photo: Annabelle Breakey; Styling: Robyn Valarik

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.

Yield: Makes 8 (serving size: 1 pastry)
Recipe from Sunset

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Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 400
  • Calories from fat: 47%
  • Protein: 8g
  • Fat: 21g
  • Saturated fat: 8.1g
  • Carbohydrate: 47g
  • Fiber: 2.9g
  • Sodium: 250mg
  • Cholesterol: 68mg


  • 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


  1. 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. 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. 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. 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).
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