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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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary test

total:
35 mins
Yield:
Makes 8 (serving size: 1 pastry)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

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

Nutrition Facts

400 calories; calories from fat 47%; protein 8g; fat 21g; saturated fat 8.1g; carbohydrates 47g; fiber 2.9g; sodium 250mg; cholesterol 68mg.
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