Challah Frangipane Toasts

Calling all almond lovers.

Ingredients:

1 cup almond flour

1/2 cup granulated sugar

4 tablespoons unsalted butter, melted

1 teaspoon almond extract

1/2 teaspoon finely grated lemon zest

1/2 teaspoon kosher salt

1 large egg

Challah slices, cut 1 inch thick

Fresh berries, for topping

Powdered sugar, for garnish

Directions:

1. Preheat the oven to 375°F. Line a sheet pan with parchment paper.

2. In a bowl, stir together the almond flour, sugar, butter, almond extract, lemon zest, salt, and egg into a smooth paste.

3. Arrange challah slices on the prepared pan. Spread 2 tablespoons frangipane on each slice in an even layer. Store leftover frangipane in an airtight container in the refrigerator for up to 5 days. Stud each toast with a few berries.

4. Bake for about 20 minutes until the frangipane is lightly golden. Let cool slightly, then garnish with powdered sugar and serve.