Orange Almond Bostock Recipes

ALMOND BOSTOCK

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Arrange brioche slices evenly on pans, leaving 2 inches between each slice.
• In a small saucepan over medium heat, combine water, sugar, orange zest, and almond extract. Cook until sugar dissolves completely, 1-2 minutes. Remove from heat.
• Using a pastry brush, liberally brush both sides of each brioche with the sugar water. Each slice should be soaked completely. Allow to sit while you make your almond paste.
• In a food processor, pulse whole almonds until they form a fine meal, similar to the consistency of wet sand. Add in melted butter, sugar, flour, almond extract, vanilla extract, and rum and pulse until completely combined.
• Spread 2-3 tablespoons of the almond mixture onto the soaked brioche, spreading to the edges of each slice. If using, top each slice with a sprinkle of sliced almonds.
• Bake for 15 mins, until the tops are lightly golden brown. Remove from oven and allow to cool completely. Dust with powdered sugar before serving!

BOSTOCK

Steps:

• Preheat oven to 400 degrees and line baking sheet with parchment paper.
• Make the simple syrup: In a small pot, combine sugar, 1/2 cup water, and vanilla bean; cook over medium-high heat, stirring, until sugar dissolves, about 2 minutes.
• Make the frangipane: In bowl of a food processor, combine almonds and sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
• Assemble the bostock: Slice brioche into eight 1-inch-thick slices. Brush both sides of each slice with simple syrup; place on prepared baking sheet. Spread each top evenly with 1 tablespoon jam and then 3 tablespoons frangipane.
• Bake until golden brown, 13 to 15 minutes. Sprinkle with sliced almonds and dust with confectioners' sugar before serving.