Time 1 hour 25 minutes

Serving 6

For the Frangipane:

• 1 ½ cups sliced almonds
• ¾ cup sugar
• 3 large eggs
• 12 Tbsp. unsalted butter, softened
• ¾ tsp. kosher salt
• 1 ½ tsp. vanilla extract
• 1 Tbsp. plus 1½ tsp. Calvados or spiced rum

For the toast:

• Nonstick cooking spray
• 2 cups sliced almonds
• 9 (1-in.-thick) slices milk bread or other enriched white bread, lightly toasted
• ½ cup plus 1 Tbsp. cinnamon syrup, store-bought or homemade
• ½ cup plus 1 Tbsp. apple butter, store-bought or homemade
• Powdered sugar, for serving

Step 1
Make the frangipane: In a food processor, pulse 1 ½ cups almonds and the sugar until finely ground. Add the eggs, butter, and salt, and process to a smooth paste. Drizzle in the vanilla and Calvados, pulsing to incorporate. Transfer to a bowl and refrigerate for at least 30 minutes or up to 24 hours.

Step 2
Make the toast: Position a rack in the center of the oven and preheat to 375°F. Line a large baking sheet with parchment and lightly oil the paper with nonstick spray. Place the remaining 2 cups almonds in a shallow dish.

Step 3
Brush both sides of the bread slices with cinnamon syrup. Spread 1 tablespoon apple butter, followed by ¼ cup frangipane, atop one side of each slice, and press that side into the dish of almonds. Transfer, almond-side-up, to the prepared baking sheet. Bake until the almonds are golden and the frangipane is slightly puffed and set but still soft, 18–20 minutes. Dust with powdered sugar and serve warm or at room temperature.