TOASTED BRIOCHE WITH ALMOND CREAM

This recipe is from Milk Street. 

• 8 1-inch-thick slices brioche
• 93 grams (1 cup) sliced almonds
• 160 grams (½ cup) apricot preserves
• 1 tablespoon vanilla extract
• 7-8 ounce package almond paste, crumbled (not marzipan)
• 57 grams (4 tablespoons) salted butter, room temperature
• 2 tablespoons white sugar
• ⅛ teaspoon table salt
• 2 large eggs, beaten
• 33 grams (¼ cup) all-purpose flour
• Powdered sugar, to serve

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• Heat the oven to 325°F with a rack in the middle position. In a small microwave-safe bowl, combine the apricot preserves, vanilla and ⅓ cup water. Microwave uncovered on 50 percent power until the mixture is fluid, 1 to 1½ minutes. Stir to combine, then transfer to a fine-mesh strainer set over another small bowl; press on the solids in the strainer and scrape the underside to collect the preserves that cling.

• Set the glaze aside.

In a medium bowl, combine the almond paste, butter, sugar and salt. Mix with your fingers until well combined; it’s fine if a few small lumps of almond paste remain. Add the eggs and whisk until combined, then whisk in the flour.

Place the bread slices in a single layer on a rimmed baking sheet. Toast in the oven until the surfaces are dry and very lightly golden, 8 to 9 minutes, flipping the slices halfway through; the centers will still be soft. Transfer the bread to a wire rack.

Distribute the sliced almonds in an even layer on the now-empty baking sheet and toast in the oven until lightly golden, 5 to 7 minutes, stirring once about halfway through; the almonds will get more color later, so do not toast them past the lightly golden at this point. Transfer to a large plate.

Increase the oven to 375°F. Line the same baking sheet with kitchen parchment and mist with cooking spray.

Return the bread to the prepared baking sheet. Brush the surface of the slices with all but about 3 tablespoons of the apricot glaze; reserve the remainder for brushing after baking. Evenly divide the almond-paste mixture among the slices (about 3 tablespoons each), then use a small offset spatula or a butter knife to spread it all the way to the edges. Sprinkle with the toasted sliced almonds, dividing them evenly, then gently press so they adhere.

Bake until golden brown on top and the sides and bottoms are a shade or two darker, 12 to 15 minutes. Using a wide metal spatula, immediately transfer the slices to the wire rack, then brush their surfaces with the reserved apricot glaze. Cool for a few minutes and serve warm, dusted with powdered sugar.

Milk Street Photo