Almond Brioche

Almond Brioche

Almond Brioche

   --Adapted from Oh Crumb!

Ingredients:

• 6 tablespoons butter
• 1/3 cup granulated white sugar
• 1/3 cup packed light brown sugar
• 3/4 cup almond flour (from blanched almonds)
• 2 tablespoons all purpose flour
• 1 teaspoon cornstarch
• 1 large egg
• 1 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1 loaf brioche bread sliced into 12 slices
• 1 cup (approx) sliced almonds, toasted
• powdered sugar

Instructions:

• Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
• In a stand mixer fitted with a whisk attachment, mix the butter with the white sugar and brown sugar until smooth. 
• Add the almond flour and mix until incorporated.
• Add cornstarch and flour and mix until incorporated.
• Add egg and almond and vanilla extracts and mix on medium speed until completely incorporated.
• Spread about 2-3 tablespoons of the almond cream onto each slice of brioche and place on the prepared pan.
• Sprinkle about 2 tablespoons of sliced almonds evenly onto each slide and press lightly so almonds stick.
• Bake at 350 degrees for about 12-14 minutes, or until almond cream is puffed.
• Slide parchment onto a cooling rack and allow to cool for about 5 minutes before sprinkling with some powdered sugar.
• Tastes best after cooled to room temperature.
• Refrigerate any leftover almond cream and seal leftover almond brioche in an airtight container or zip top bag.

Makes 12 servings

Finished almond cream

I portioned the almond cream with a cookie scoop.

 

A little almond cream left over