First make the frangipane. Start by melting the butter in a medium heat-proof bowl either in a microwave or over a bain-marie.
Tip in the almonds, sugar, egg, salt, and almond extract. Mix well to combine. Refrigerate for at least 1 hour.
Once the frangipane is ready add the remaining egg to a bowl with the milk. Whisk well to combine.
Spread two of the slices with 3-4 tbsp each of the frangipane. Top with the remaining slices. Carefully remove the crusts.
Quickly dip the sandwiches in the egg, flipping to ensure each side is coated.
Heat the vegetable oil in a large pan over a medium heat. Add the sandwiches to the pan. Sprinkle a tablespoon of flaked almonds onto each sandwich. Flip the sandwiches until they are browned on every side - including the edges.
Serve warm with a little icing sugar sifted over.
