I call it twice-baked brioche because that’s how it was introduced to me at Flour (where else :). It seems most simply call it almond brioche though. There’s also something that looks similar involving almond syrup and sometimes orange zest, called bostock.
Before I learned these things, I had tried googling it to figure out what the almond-y layer between the bread and almonds was. “Twice-baked brioche.” Nothing. “Fat brioche slices almond paste sliced almonds.” Nothing. I had almost resigned myself to a twice-baked briocheless existence upon leaving Boston and thus Flour when one day, I was browsing through a friend’s Dorie Greenspan cookbook and happened upon an almond cream recipe. Huh. Lightbulb. I scribbled the directions on the back of an old receipt, and drove home clutching the precious slip of paper (turns out my Flour cookbook has a frangipane recipe that looks about the same. Oops).
Once you have the brioche, this is almost embarassingly simple to make. So much so, that I realized I seriously need to exercise my deductive reasoning muscles and try harder to figure things out when the answer isn’t right in front of me (which it actually was – even worse!).
I think I might like this even better than the chocolate brioche. Wait, huh what? Almonds more than chocolate? What is happening to me?? Who am I?
Inspired by Joanne Chang, Flour Bakery
Yields ~9 slices
1. Preheat the oven to 350 degrees F.
2. Spread a generous layer of almond cream on a slice of brioche.
3. Sprinkle sliced almonds on top of the almond cream (try to make sure the almonds are in contact with the cream, otherwise they’ll fall off and make a mess when eating).
4. Arrange slices on a baking sheet and bake at 350 degrees F for 10-15 minutes. The almond cream should puff up when done.