Frangipane Almond Toast
- 1 c (4 oz) whole blanched almonds
- 1 1/2 T flour
- 1 stick unsalted butter, softened
- 2/3 c sugar
- 1 egg
- 1 egg yolk
- 2 t rum
- 1 c toasted sliced almonds
- 12 slices (1/2-3/4" thick) brioche or rich egg bread
Process almonds with flour until finely ground, about 30 seconds in food processor. Set aside.
Process butter until softened. Add sugar, egg, egg yolk and rum. Process until fluffy, about 90 seconds, stopping several times to clean container side with spatula. Add ground almonds and pulse until mixture is thick and evenly mixed. Refrigerate until firm enough to spread.
Heat oven to 400oF. Spread bread slices generously on one side with Frangipane. Sprinkle with sliced toasted almonds. Bake 12-15 minutes, until bread is toasted and Frangipane is slightly golden. Serve warm.