Raspberry Almond Toasts

Updated December 17, 2025

Prep Time: 50 minutes (includes ingredient prep and optional brioche drying)

Cook Time: 20 minutes

Total Time: 70 minutes

Servings: 12 toasts

Introduction

A luxurious breakfast or brunch dish featuring buttery brioche, tangy raspberry jam, and a creamy almond frangipane filling, topped with toasted sliced almonds. The balance of nutty richness and fruity sweetness makes it an elegant yet approachable choice for gatherings or special mornings.

Ingredients

Brioche Base

• 1 (14–16 ounce) brioche loaf, cut into 12 slices (¾-inch thick)

Substitute: Challah or lightly toasted sandwich bread (adjust baking time if using non-brioche).

Frangipane Filling

• 6 tablespoons (85g) unsalted butter, softened to room temperature

• ⅓ cup (67g) granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• 1¼ cups (140g) blanched almond flour (ensure fine texture)

• ¼ teaspoon kosher salt

Topping & Garnish

• ¾ cup (225g) seedless raspberry jam (or preserves)

• ¾ cup (71g) sliced almonds (slivered for even coverage)

• Powdered sugar (optional, for dusting)

Instructions

Step 1: Prepare Brioche Slices

Arrange 12 brioche slices on two rimmed baking sheets, spacing 1 inch apart. Optional: Let slices dry overnight in a cool, dry place (remove from packaging, place on a rack) to enhance texture and prevent sogginess.

Step 2: Preheat Oven & Soften Butter

Preheat oven to 375°F (190°C). Place racks in top and bottom thirds. Ensure butter is softened: press a finger into it; it should leave an indentation easily.

Step 3: Make Frangipane

In a stand mixer (paddle attachment) or large bowl (electric mixer), beat softened butter and sugar on medium speed (4–5/10) for 1–2 minutes until pale and fluffy (light yellow, airy texture).

Scrape down the bowl. Add eggs, vanilla, and almond extract. Beat on low speed (2–3/10) for 1 minute (slight curdling is normal; it smooths in the next step).

Add almond flour and salt. Beat on low for 30 seconds, then scrape sides/bottom with a spatula to ensure full incorporation. The frangipane should be thick, creamy, and smooth.

Step 4: Assemble Toasts

Spread 1 tablespoon seedless raspberry jam evenly over each brioche slice, leaving a tiny border (to prevent overflow).

Divide frangipane (≈2 tablespoons per slice) over the jam, spreading to cover almost entirely. Sprinkle sliced almonds evenly across the tops.

Step 5: Bake

Place baking sheets on the oven racks (one top, one bottom). Bake 20 minutes, rotating pans halfway (10 minutes in) for even browning. Critical: Watch the final 3–5 minutes; almonds burn easily. Switch racks if browning is uneven.

Step 6: Cool & Serve

Remove toasts and cool on a wire rack for 5–10 minutes. Serve warm or at room temperature. Dust lightly with powdered sugar for a refined finish.

Storage & Preservation

• Toasts: Refrigerate in an airtight container for up to 2 days; reheat at 350°F (175°C) for 5–7 minutes.

• Frangipane: Refrigerate for 1 week or freeze for 2 months. Thaw overnight in the fridge, then bring to room temperature before use.

Reader Reviews & Adaptations

"Delicious. I used regular wheat bread instead of brioche, and it was still a treat. The frangipane is creamy, and the almond topping adds crunch. Watch the last few minutes—almonds burn easily!"

"Too dry? Reduce baking time to 17 minutes. I substituted English muffins with brioche, and they were divine!"

"Challah or toasted sandwich bread work, but brioche elevates richness. Use seedless jam for a smoother texture."

Pro Tips

• Sift almond flour for ultra-smooth frangipane.

• For tartness, add 1 tablespoon lemon zest to the jam.

• If frangipane is frozen, let it thaw in the fridge overnight and warm to room temp while the oven preheats.

Enjoy your Raspberry Almond Toasts!