Almond and Jam Pastries (0313)
Photo by Annabelle Breakey; written by Elaine Johnson, Amy Machnak, and Stephanie Spencer
Total Time 35 mins Total Time 35 mins
AuthorAmy Machnak

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4
4

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

Step 5
5

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

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

Directions

Step 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.

Step 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.

Step 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.

Step 4
4

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

Step 5
5

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

Almond and Jam Pastries

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