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1
Mix flour, almond meal and sugar together on a large mixing bowl
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2
Place warm water, warm milk and yeast in a small bowl and let proof
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3
Pour yeast mixture into the flour and add the extracts and butter. Mix together. I prefer to use my hands, but you can do this in a stand mixer with a dough hook
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4
Add more flour if needed to create a dough. You want it to spring back and not be too sticky
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5
If mixing by hand knead a few times on a floured surface before placing in a lightly oiled bowl
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6
Place in a warm, draft-free place to rise for about an hour, or until doubled in size
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7
Place almond paste in food processor and pulse to break up.
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8
Add sugar and keep pulsing (the sugar crystals will help break up the paste further)
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9
Add the eggs and keep the processor running
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10
Add a tablespoon of cream or milk, if it seems to stiff and that it would not be pour-able, add 1 more tablespoon.
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11
Cut peach
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12
Grease a 13 x 9 glass baking dish
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13
Take the dough out of the proofing bowl and roll out into a rectangle and press into the baking dish
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14
Poor the almond cream filling over the dough and arrange the peach slices on top of the filling carefully
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15
Squeeze half of a lemon over the peaches and sprinkle with sugar
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16
Cover with plastic wrap and let proof for 30 minutes. Preheat oven to 375u00b0 F
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17
After it has risen for a second time bake for 45 minutes to an hour - until the top is golden and the dough the glass is nicely browned.
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18
Serve warm, or have it room temperature for breakfast the next morning, or really anytime
