Ingredients
For the simple sytup:
150 gr water
100 gr sugar
1 orange, zest and juice
For the almond paste:
60 gr almond flour
60 gr sugar
60 gr butter, softened
10 gr all purpose flour
½ egg
For the Bostock:
4 thick slices of challah/brioche
Simple syrup
Almond paste
1 cup sliced almonds
Powdered sugar
Directions
Step 1
Preheat your oven to 400F or 200C.
Step 2
Make the simple syrup: In a small pot, combine water, sugar, orange juice and zest. Bring to a gentle simmer and cook until the sugar has fully dissolved. Pour into a shallow tray and let cool to room temperature.
150 gr water
100 gr sugar
1 orange, zest and juice
Step 3
Make the frangipane: In a bowl, combine the butter and sugar with a spatula until smooth. Add the remaining ingredients and mix until fully incorporated and creamy.
60 gr butter, softened
60 gr sugar
60 gr almond flour
10 gr all purpose flour
½ egg
Step 4
Slice the challah bread into thick slices, about 1 inch each.
4 thick slices of challah/brioche
Step 5
Dip the challah slices into the syrup on both sides for about 10 seconds, until they begin to soak up the liquid but are not completely saturated.
Simple syrup
Step 6
Spread 1–2 tablespoons of almond paste evenly over each slice. Flip each slice paste-side down into the sliced almonds so they stick, then place on a parchment-lined baking tray.
Almond paste
1 cup sliced almonds
Step 7
Bake for 20-25 minutes until golden brown.
Step 8
Sprinkle with powdered sugar and enjoy.
Powdered sugar
Step 9
YASSS!
