Ingredients

• 1 loaf (8 slices)

Frangipane (almond cream)

• 50 g soft butter
• 20 g powdered sugar
• 50 g almond flour (ground almonds)
• 1 egg
• 1 teaspoon wheat flour
• small pinch of salt

Toppings

• 1 tablespoon pistachio cream
• frozen raspberries
• fresh oranges
• pistachios
• almond flakes

Preparation

1. Place soft butter in a bowl, add powdered sugar and beat with a mixer for a few minutes into a light, fluffier cream.
2. Add egg and continue mixing until the mixture combines and becomes fluffier (may curdle slightly).
3. Add ground almonds (almond flour), flour and salt. Blend. Add 1 tablespoon of pistachio cream to half of the cream obtained. We have classic almond frangipane and pistachio version.
4. Preheat the oven to 180 degrees C.
5. Arrange bread slices on a baking sheet lined with parchment paper. Drizzle the bread with orange juice (the amount depends on how fresh the bread is; if very dry - add more juice).
6. Spread 1-2 teaspoons of almond cream on half the slices and pistachio cream on the other half.
7. Press 3 raspberries into the almond cream and orange halves into the pistachio cream. Sprinkle the first with almond flakes and the second with chopped pistachios.
8. Place the baking sheet with brioche in the preheated oven for about 12 minutes.