Twice Baked Almond Brioche

Serves 8.


    • 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


    Preheat oven to 350° F.
    Arrange brioche slices on parchment-lined baking trays, leaving about 2” of space in between each slice.
    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.
    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.
    Brush both sides of the brioche with the syrup until moist. Spread each slice with a thick layer of frangipane. Top with sliced almonds.
    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).

    This recipe is brought to you by:

    Promise Gluten Free 

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