ingredients


  • For the Orange-Almond Syrup:
    1/2 cup water
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 1 tablespoon orange juice or orange-flavored liqueur such as Grand Marnier

  • For the Frangipane:
    1/4 cup unsalted butter, softened
  • 1/4 cup sugar, divided
  • 3/4 cups almond flour (see Tip)
  • 1 egg
  • 1 teaspoons lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon dark rum (optional)
  • 3 teaspoons all-purpose flour

  • 1 (1-pound) loaf challah bread or Italian bread (from the bakery section of the supermarket)
  • 1 cup sliced almonds

directions

FOR THE ORANGE-ALMOND SYRUP:
Combine the water and sugar in a small saucepan and bring to a boil. Once the sugar dissolves, remove from the heat and cool. Stir in the almond extract and orange juice or orange-flavored liqueur and set aside. This recipe can be prepared in advance and stored in the refrigerator for up to 1 month.

FOR THE FRANGIPANE:
With a food processor or mixer, cream the butter with 1 tablespoon of the sugar. Mix in the remaining sugar. Add the almond flour in 3 small batches, mixing after each addition. Add the egg, lemon zest, vanilla and dark rum (if desired) and mix well. Add the flour and mix just until the batter is smooth and uniform. Set aside. Makes about 1 1/4 cups.

FOR THE BOSTOCK: Preheat oven to 350 degrees F. Slice the challah bread into 1-inch pieces and place onto a nonstick baking sheet. Brush each piece with Orange-Almond Syrup and spread each piece with a generous amount of Frangipane. Sprinkle with sliced almonds. Bake until the edges of the frangipane are golden brown, about 15 to 18 minutes. Serve immediately for breakfast or cool and store refrigerated for up to 5 days. Reheat in the oven to serve.

Tip: Almond flour is available in most health food stores, many supermarkets, and is widely available online. To make almond flour, grind blanched slivered almonds in a food processor until finely ground; do not let it become a paste. Refrigerate until use.

Recipe reprinted by permission of Almond Board of California. All rights reserved.

RecID 10230

nutrition information per serving

300 calories; 14g total fat; 55mg cholesterol; 230mg sodium; 35g carbohydrates; 3g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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