Good evening everone.

Today’s temptation is a French classic, namely Frangipane twice baked brioche.

Made from slices of brioche they may look simple, but they are absolutely delicious.

Here is the recipe, enjoy!


Frangipane twice baked brioche

  • Brioche loaf, preferably 2 days old


  • Fot the frangipane:
  • 1/2 cup (50 g) very finely ground almonds
  • 4 tablespoons (60 g) butter
  • 1/4 cup (50 g) regular sugar
  • 1 egg
  • 2 tablespoons all-purpose flour
  • pinch salt
  • 1/2 teaspoon vanilla extract


  • For the almond sugar syrup:
  • 2/3 cup (150 g) regular sugar
  • 3/4 cup + 1 tablespoon (200 ml) water
  • 1/4 teaspoon almond essence


  • Plus:
  • 3 1/2 oz. (100 g) flaked almonds
  • 1/2 cup (65 g) powdered sugar


First you’ll need a brioche loaf. You can find my recipe for brioche here.

Note: there’s no need to leave the kneaded dough to rise the first time for this recipe, just divide the dough into two parts and wrap in plastic wrap, then put in the refrigerator overnight.

The dough will be ready to bake the next day, just remember to leave it in room temperature for an hour or so first.

My brioche here is two days old, which is ideal for making frangipane twice baked brioche.

2 – Kopi

Slice the loaf.

3 – Kopi

Make the almond sugar syrup:

  • 2/3 cup (150 g) regular sugar
  • 3/4 cup + 1 tablespoon (200 ml) water
  • 1/4 teaspoon almond essence

Put all the ingredients into a saucepan and bring to the boil. Leave to simmer on low heat until the sugar has dissolved.

Soak each of the brioche slices with the almond sugar syrup, then arrange on a lined baking tray.

4 – Kopi

Make the frangipane:

Put the butter and sugar into a bowl and beat until fluffy, then add the remaining ingredients for the frangipane. Beat until the mixture is nice and smooth.

1 – Kopi

Spread a decent layer of the frangipane mixture over each of the brioche slices.

5 7

Sprinkle over the flaked almonds.

8 9

Gently press the flaked almonds into the frangipane mixture.

Bake in a 350 ˚F (175 ˚C) oven for about 15 minutes.


Remove from the oven and dust with some powdered sugar.


This is oh-so good!


I hope you are tenpted! Have a nice rest of the weekend.

Hugs from me to you.



  1. Hi, that was so tempting 🙂
    how should I cut the bread to have such a good piece?
    thank you so much for your kindness

    • Team Passion4Baking Reply

      Hi Zoha, you will need a very sharp knife to get neat slices. Good luck, and enjoy!

      -Team Passion4Baking

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