Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
Spread softened almond paste on the toast rounds. Press toasted pine nuts into the paste, then brush with melted butter; dust with confectioners' sugar.
Photograph by Andrew McCaul
Recipe courtesy Food Network Magazine
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