Twice Baked Almond Brioche
Impossibly good gluten free bakery
Preparation, Make 8 servings
INGREDIENTS
- 1 Promise Gluten Free Brioche Loaf, left out overnight to dry
- ½ cup water
- 1 cup sugar, divided
- 1 tbsp orange juice
- 1 cup ground almonds/ almond meal
- 4 tbsp unsalted butter
- 1 large egg
- ½ tsp almond extract
- 1/8 tsp salt
- 1 cup sliced almonds
- A sprinkle of powered icing sugar
STEPS
STEP 1
Preheat oven to 200° C or 350° F.
STEP 2
Arrange brioche slices on parchment-lined baking trays, leaving about 2” of space in between each slice.
STEP 3
In a small saucepan over medium heat, dissolve ½ cup sugar in the water and orange juice. Bring to a boil and simmer until the mixture reduces to a syrup. Set aside and let cool.
STEP 4
For the frangipane: In a mixing bowl, combine the remaining ½ cup sugar, ground almond (almond meal) butter, and egg until creamy. Stir in the almond extract and salt.
STEP 5
Brush both sides of the brioche with the syrup until moist. Spread each slice with a thick layer of frangipane. Top with sliced almonds.
STEP 6
Bake for 15-20 minutes or until the tops are a deep golden brown. Let cool on a wire rack. Serve warm with a dusting of powdered icing sugar (if desired).
