Method

• 1.
  For the syrup, in a 500ml jar or container with a lid, combine honey, almond extract, and salt. Add 113g hot tap water and seal jar. Shake vigorously until honey dissolves. Cover and chill until ready to use.
• 2.
  For the frangipane, arrange an oven rack in the centre position and preheat the oven to 180°C. Scatter almonds on a small baking tray and toast, shaking halfway, until golden and nutty smelling, 8-10 minutes. Remove from oven, transfer to a plate, and let the almonds cool completely.
• 3.
  In a food processor, combine sugar, salt, and cooled toasted almonds and process in long pulses until almonds are finely ground. Add the butter and pulse until the mixture is smooth. Add the whole egg, yolk, and almond extract and pulse until completely incorporated and the mixture is smooth. Scrape down the sides of the bowl, then add the flour and pulse just until the flour disappears. Scrape mixture into a lidded container, cover, refrigerate. Bring to room temperature when ready to use.
• 4.
  Move oven rack to the upper third of the oven. Scatter almonds on a baking tray and bake, shaking halfway, until golden and nutty smelling, 8-10 minutes. Remove from the oven and let cool. Move oven rack up to the top shelf.
• 5.
  In a large bowl, toss together the strawberries and sugar and set aside while you make the bostock to allow the berries to release their juices.
• 6.
  Arrange brioche slices on a lined baking tray, spacing them evenly apart. Lightly brush both sides of the bread with the honey almond syrup (you may not use it all). Using a butter knife or small offset spatula, spread the jam on one side of the bread, spreading it very thinly all the way to the edges. Spoon 2 tbs of frangipane over top of the jam on each slice, then carefully spread all the way to the edges. Divide half of the strawberries evenly among slices. Bake until frangipane is browned around the edges, strawberries are soft and juicy, and the bottoms of the slices are golden, 25-30 minutes. Remove from oven and cool slightly. Top with remaining strawberries and sprinkle with toasted almonds.