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1
Bake a brioche loaf according to directions (can use old previously frozen brioche or croissants).
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2
Trim crust from all sides and top of brioche (not bottom).
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3
Cut loaf into thick slices (much like the shape of a thick biscotti) so that they will stand up on a sheetpan.
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4
For syrup: Put all ingredients into a sauce pan, boil over meduim heat for 1 minute to dissolve the sugar, cool completely and discard vanilla pod.
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5
Can be kept for a week refrigerated.
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6
For the Cream: Working at low speed in mixer fitted with the paddle attachment, beat butter, almonds, and almond paste together until creamy.
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7
Add eggs one at a time and mix until fully blended.
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8
Add flour and mix for another minute.
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9
Fold in almond extract.
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10
Can be kept refrigerated for 3 days.
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11
Preheat oven to 325.
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12
Set a cooling rack over a sheetpan to be used for draining the syrup soaked pieces.
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13
Line another sheetpan with parchment for baking.
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14
One by one submerge the brioche slices into the soaking syrup, making sure that they are well moistened.
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15
Place each slice onto rack to drain.
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16
As soon as the last slice has been soaked, begin working on the first slice that you submerged.
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17
Spread a thin layer of the almond cream over the top and sides of each slice.
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18
Place the coated slices standing on the uncoated bottom on the parchment lined sheetpan.
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19
Press sliced almonds into cream on the top of each slice.
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20
Bake for about 20 minutes, untilthe cream is golden brown.
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21
Cool.
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22
Dust with powdered sugar before serving.
