Almond Croissant Toast
Everything you love about a homemade almond croissant made cheaper (and healthier) on bread!
Equipment
- Baking tray
- Baking paper optional
- Mixing bowl
- Scales
- Electric mixer
- Measuring spoons
Ingredients
- 6 slices bread
- 60 g almond meal
- 30 g butter softened
- 1 small egg
- 40 g caster sugar
- 1/4 tsp vanilla essence optional
- flaked almonds
- icing sugar for dusting
Instructions
- Preheat your oven to 180℃ (350°F).
- Toast your bread and lay out on a lined baking tray.6 slices bread
- While the bread is toasting in a mixing bowl combine almond meal, butter and sugar. If required, mix with a spoon briefly before using an electric mixer to cream it together.60 g almond meal, 30 g butter, 40 g caster sugar
- Add the egg and vanilla essence. Beat the mixture until it is well combined, about two minutes.1 small egg, 1/4 tsp vanilla essence
- Spread the mixture evenly across your pieces of toast. Using a knife or the back of a spoon ensure the mixture reaches the crusts.
- Sprinkle flaked almonds on top of the coated bread.
- Bake the bread in the oven for 15 minutes or until the mixture is golden brown and the almond flakes have some colour.
- Remove from the oven and dust with icing sugar.
- Enjoy warm!
Notes
Frangipane consistency. It doesn't matter if you end up with a thick paste or a slightly runny mess. Both will be delicious.
My first batch was a little runny, I put this down to either the large egg or the butter blend I used.
If you're concerned or you've got large or jumbo eggs I’d recommend beating one egg and using half of it in the first instance. If the mix looks too thick, add the remaining egg.
Bread choice. For this bake I used Warburton's gluten free cob loaf. It allowed me to cut my own slices. I'd recommend a slightly thicker slice so it doesn't become too stiff in the oven.