Orange-Almond Bostock

Orange-Almond Syrup:
Combine water and sugar in a small saucepan and bring to a boil. Once sugar dissolves, remove from heat and cool. Stir in almond extract and orange juice or orange-flavored liqueur and set aside. This recipe can be prepared in advance and stored refrigerated for up to one month.

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

Preheat oven to 350 degrees F. Slice challah bread into 1-inch pieces and place onto a nonstick baking sheet. Prepare Orange-Almond Syrup and frangipane.

Brush each piece with Orange-Almond Syrup and spread each piece with a generous amount of frangipane. Sprinkle with sliced almonds. Bake until edges of 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.

*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.