fresh brioche loaf, cut into to eight 1-inch slices
1/2 cup water
1/2 cup sugar
zest of 1 orange
2 teaspoons almond extract
1/2 cup Blue Diamond whole, natural almonds
5 tablespoons butter, melted
1/3 cup granulated sugar
2 tablespoons flour
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
1 tablespoon light rum
1 cup sliced almonds (optional)
powdered sugar, for dusting
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Arrange brioche slices evenly on pans, leaving 2 inches between each slice.
In a small saucepan over medium heat, combine water, sugar, orange zest, and almond extract. Cook until sugar dissolves completely, 1-2 minutes. Remove from heat.
Using a pastry brush, liberally brush both sides of each brioche with the sugar water. Each slice should be soaked completely. Allow to sit while you make your almond paste.
In a food processor, pulse whole almonds until they form a fine meal, similar to the consistency of wet sand. Add in melted butter, sugar, flour, almond extract, vanilla extract, and rum and pulse until completely combined.
Spread 2-3 tablespoons of the almond mixture onto the soaked brioche, spreading to the edges of each slice. If using, top each slice with a sprinkle of sliced almonds.
Bake for 15 mins, until the tops are lightly golden brown. Remove from oven and allow to cool completely. Dust with powdered sugar before serving!