Print Options:

Almond and Jam Pastries





Total Time
35 mins



Total Time
35 mins

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.

Almond and Jam Pastries (0313)




Photo by Annabelle Breakey; written by Elaine Johnson, Amy Machnak, and Stephanie Spencer
 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
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).

Nutrition Facts
Amount Per Serving
Calories 400Calories from Fat 189
% Daily Value *
Total Fat 21g33%

Saturated Fat 8.1g41%
Cholesterol 68mg23%
Sodium 250mg11%
Total Carbohydrate 47g16%

Dietary Fiber 2.9g12%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.