This toast is almost like a dessert for breakfast. The toast is covered with a layer of creamy frangipane and topped with toasted slices of almond. Perfect with a cup of tea or coffee.
Okay, you might feel that I am cheating…this is a simple version of the Frangipane Rolls. Since we had so much frangipane rolls, I decided to use up the almond cream so it would not go bad. In this recipe I used the same dough, just in different format. I spread a generous layer of almond cream, sprinkled some sliced almond and voila…
Can I tell you a secret? I just learned when writing this post that the past tense of the verb “spread” is “spread”…so interesting as I am see myself always learning English…
Going back to the toasts…after the layer of sliced almond, I had them all packed two by two with the sliced almond facing each other (so it would not “glue” together) and together they went into a freezer bag and freezer. A week later, I just popped them into a 350F directly from the freezer to a preheated toaster oven and baked for about 15 minutes, or until the almonds were golden…just before serving sprinkled powder sugar on it and here we had in front of us an amazing toast. It was absolutely delicious…each bite came with all three layers of light and crunchy almond, creamy and fragrant almond cream, and finally a soft and cottony layer of rich bread.
As you can see, this is a no-recipe post…all the ingredients and methods can be found HERE. I hope you get to try this, as it is much easier and adaptable for our busy life.
Below is what I did…by pictures…
And the toasts are ready for your enjoyment!
Did you know that almond is a rich source of B and E vitamins? Some research papers suggest that consumption of almonds consumption can increase blood levels of HDL (high density lipoprotein, good cholesterol) and decrease LDL (low density lipoprotein, bad cholesterol)?
