- Yield: 8 pieces
- Yield: 8 pieces
Ingredients
- 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
Instructions
- 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!
