12 slices brioche or challah bread, 1″ thick
1⁄2 c jam or preserves, any flavor
1 c raw almonds
1⁄3 c granulated sugar, divided
1⁄3 c butter, softened
1 large egg
2 tbsp milk
1 tbsp powdered sugar
Preheat over to 375°F. Place bread slices on cookie sheet, and spread jam thinly on bread slices.
Add almonds and ½ of sugar to Twister jar, adn place lid on jar. Select “Speed 3″, and turn lid counterclockwise during blending. At 30 seconds, press “Pulse” or “X” to stop cycle. Add remaining sugar, butter, egg, and milk to Twister jar. Place lid on jar, select “Speed 2″, and turn lid counterclockwise during blending. At 30 seconds, press “Pulse” or “X” to stop cycle. Pour mixture into pastry bag, and pipe mixture on jam-topped bread. Bake for 20 minutes or until almond spread is golden brown.
Remove from oven and cool. Sprinkle powdered sugar on top of cooled bread slices and serve.