Almond Bostock
Bostock is basically the sliced bread version of an almond croissant and it is to die for! If you have leftover brioche bread, you can bake this heavenly dessert packed with so much buttery almond goodness. Think of it as french toast meets almond croissant!
Servings servings
Ingredients
- 1 brioche loaf, cut into 1-inch thick slices
- 1 cup thinly sliced almonds
- 1/4 cup powdered sugar
ALMOND SIMPLE SYRUP
- 1/2 cup water
- 1/3 cup sugar
- 1 teaspoon almond extract
ALMOND FILLING
- 1 1/2 cup almond flour
- 3/4 cup granulated white sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs
- 2 tablespoons heavy cream
Instructions
MAKE THE SIMPLE SYRUP
- To a pot over medium heat, add the water, sugar, and almond extract. Bring to a boil so all the sugar is dissolved and then reduce the heat to low and simmer for 10 minutes. Transfer to a bowl and allow to cool to room temperature so it thickens up.
PREPARE THE ALMOND FILLING
- To a bowl, add the almond flour, sugar, salt, unsalted butter, vanilla extract, almond extract, eggs, and heavy cream.
- Beat together until light and fluffy using a stand or hand mixer.
ASSEMBLE AND BAKE
- Preheat oven to 350°F.
- Place slices of brioche on a baking tray lined with parchment paper.
- Brush each slice of brioche with simple syrup.
- Add a generous amount of the almond paste to each brioche and spread on an even thick layer. Sprinkle with the sliced almonds and repeat with the rest of the brioche.
- Bake in the oven for 15 to 20 minutes until the edges are golden.
- Allow them to cool for 5 to 10 minutes and then dust them with powdered sugar to enjoy warm!
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!