ALMOND BOSTOCK

️🕒Ready in 30-45 minutes

👥Serves 6-8 people

This less commonly known sweet and fluffy French pastry is the perfect crossover between French Toast and almond croissants. It's one of the easiest yet fancy and impressive desserts that doesn't require any fancy skills or techniques. A slice of soft brioche gets brushed with a nutty almond syrup and topped with a layer of almond cream and crunchy almonds. The almond cream forms a crisp golden crust on top and soft center once baked. Top it with powdered sugar and it is impossible to resist!

INGREDIENTS

1 brioche loaf
1 cup thinly sliced almonds
¼ cup powdered sugar
½ cup water
⅓ cup sugar
1 ½ tsp almond extract
1 ½ cup almond flour
¾ cup granulated sugar
¼ tsp salt
¾ cup unsalted butter, room temperature
2 tsp vanilla extract
2 large eggs
2 tbsp heavy cream

INSTRUCTIONS

Make a simple syrup by adding ½ cup water, ⅓ cup sugar and 1 tsp almond extract to a pot over medium heat. Boil until all the sugar is dissolved and then reduce the heat to low and let it simmer for 10 minutes. Let it cool in a bowl at room temperature so it thickens.
Make an almond paste by beating together 1 ½ cup almond flour, ¾ cup granulated sugar, ¼ tsp salt, ¾ cup unsalted butter at room temperature, 2 tsp vanilla extract, ½ tsp almond extract, 2 large eggs, and 2 tbsp heavy cream until light and fluffy.
Preheat your oven to 350°F and line a baking tray with parchment.
Slice your brioche into 1-inch thick slices and place on the baking tray. Bruch each slice with the simple syrup and spread a thick layer of almond paste. Sprinkle with sliced almonds.
Bake for 15-20 minutes or until the edges turn golden-brown and the almond cream is baked through.
Let them cool for 5-10 minutes and dust with powdered sugar before enjoying!