Serve 6
Cook in 55 minutes
Ingredients
1 1/4 c. sliced almonds
1/2 c. sugar
Kosher salt
1 large egg
4 tbsp. unsalted butter, at room temperature
1/4 tsp. almond extract
1 tbsp. orange zest
1/4 c. orange juice
1 tbsp. olive oil
1 tbsp. Thyme leaves
6 3/4 inch-thick-slices brioche or Easy No-Knead Sweetbread
Sliced citrus, for serving
Directions
- In food processor, pulse 1/2 cup almonds, 1/4 cup sugar and pinch salt until finely ground. Add egg and butter; process to form a paste. Add extract; pulse to combine.
- In small saucepan, simmer orange zest and juice, 1/4 c. water and remaining 1/4 c. sugar on medium-high, stirring, until sugar dissolves. Remove from heat; let cool. In small bowl, combine olive oil, thyme, remaining 3⁄4 cup almonds and pinch salt.
- Heat oven to 400°F. Arrange bread on baking sheet. Brush each slice with syrup until very moist, then spread with even layer of almond paste (about 2 heaping tablespoons). Top with almond mixture.
- Bake until toasts are caramelized on edges and almonds are golden brown, 20 to 25 minutes. Serve with citrus and additional orange syrup, if desired.
