Using a paddle attachment, soften and break up the almond paste in your mixer. Add sugar and blend. Add 1/4 cup of the whipping cream and blend until smooth, scraping bowl occasionally between stages. Add softened butter and blend. Add remaining cream and blend until smooth.
Preheat oven to 375 degrees. Spread paste on one side of thickly sliced day-old Brioche, or on both sides of a split day-old Croissant. Sprinkle with sliced almonds. Bake for 8-10 minutes, or until golden brown and amazingly fragrant. Serve immediately or store in a covered container for a couple of days.
Almond topping will last for 10 days in your refrigerator – make Toasts as needed!