Almond and Jam Pastries

Ingredients

• 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

Preparation

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).