Almond and Jam Pastries

Ingredients

• 2 cups almonds divided sliced
• 8 slices challah bread thick
• 1 large eggs 
• 0.5 cup granulated sugar divided
• 2 tablespoons half-and-half 
• 0.5 cup jam 
• 0.3 teaspoon kosher salt 
• 35 servings powdered sugar 
• 0.7 cup butter unsalted

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 35
2. Whirl 1 cup almonds with 1/4 cup granulated sugar in a food processor until finely ground.
3. Transfer mixture to a bowl.
4. Blend butter and remaining 1/4 cup granulated sugar in a food processor until smooth.
5. Add salt, egg, and half-and-half and pulse just to blend.
6. Add reserved ground almonds and blend until mixture is smooth.
7. Line a baking sheet with parchment paper.
8. Spread about 1 tbsp. jam, then 2 tbsp. almond cream, on each slice of bread (you'll have almond cream left over).
9. Sprinkle each with about 2 tbsp. sliced almonds.
10. Bake until almond cream is golden brown and almonds are toasted, about 20 minutes.
11. Sprinkle with powdered sugar.
12. Make ahead: Chill extra almond cream airtight up to 2 weeks and use for making more pastries (you'll want to).