2/3 cup blanched whole almonds, toasted, plus 1/2 cup unblanched sliced almonds, for serving
6 tablespoons unsalted butter, softened
1 large egg
2 tablespoons all-purpose flour
1 tablespoon dark rum
3/4 teaspoon salt
1/2 teaspoon almond extract
One 3/4-pound loaf brioche
1/2 cup apricot jam
Confectioners' sugar, for dusting
Directions
Preheat oven to 400 degrees and line baking sheet with parchment paper. In a small pot, combine 1/2 cup each granulated sugar and water and the vanilla bean; cook over medium-high heat, stirring, until sugar dissolves, about 2 minutes.
In bowl of a food processor, combine whole almonds and remaining 1/2 cup sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
Slice brioche into eight 1-inch-thick slices. Brush both sides of each slice with vanilla simple syrup; place on prepared baking sheet. Spread each top evenly with 1 tablespoon jam and then 3 tablespoons frangipane.
Bake until golden brown, 13 to 15 minutes. Sprinkle with sliced almonds and dust with confectioners' sugar before serving.
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