Danish-Style Fruit & Almond Spread Pastries

Ingredients

8 slices of La Récolte de St-Méthode Homestyle Barley Bread

Your choice of fruit (blueberries, raspberries, clementines, or pears)

For the almond cream

½ cup of butter, softened

½ cup of sugar

2 eggs

1 cup of almond powder

½ tsp of vanilla or almond extract

Preheat the oven to 350° F with a rack placed in the centre. Line a baking sheet with a reusable non-stick liner; set aside.
Using a food processor or an electric mixer, beat the butter and sugar for 3 to 4 minutes until the mixture whitens. Add the eggs, one at a time, and continue to beat for 2 minutes to obtain a very light texture. Add the almond powder and vanilla extract, mix well, and set aside.
Using a rolling pin, flatten the bread slices, then spread the almond cream on them.
Top the middle of each slice of bread with about ¼ cup of fruit and fold the four corners into the middle. Press down well to make sure everything stays in place, then place the bread on the baking sheet.
Cook in the oven for 20 to 25 minutes.

*Recipe and picture courtesy of Trois fois par jour