Place racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Arrange the brioche slices evenly between the two pans, leaving at least 2 inches between each.

In a small saucepan over medium heat, combine the water and 1/2 cup granulated sugar. Heat and stir until the sugar dissolves completely, 1 to 2 minutes. Stir in the lemon juice. With a pastry brush, brush the liquid liberally on both sides of the brioche. You want it good and soaked. Set aside while you assemble the rest of the recipe.

To make the frangipane, place the remaining 1/2 cup granulated sugar and 2 teaspoons lemon zest in a medium bowl. With your fingers, work the zest into the sugar until it is fragrant and moist. Add the almond meal, butter, egg, almond extract, and salt. With a fork, mix until the ingredients are evenly combined, switching to a rubber spatula partway through. This will take some patience but is well worth it.

With a spoon, scoop the frangipane onto the brioche slices and, with the back of the spoon, spread it into an even layer, ensuring that you cover each slice all the way to the edge. Sprinkle the sliced almonds over the tops.

Bake for 15 to 17 minutes, until the tops are light golden brown, rotating the pans 180 degrees and switching their positions once halfway through. Let cool completely (it’s hard but worth it!). Dust with powdered sugar and top with raspberries. Enjoy!