Orange Marmalade & Almond Bostock
Transform day old bread into a bright, nutty, sweet & crunchy pastry with this Orange Marmalade and Almond Bostock, a pastry best described as a toast-almond croissant hybrid.
Servings: 2 bostock
Ingredients
- 2 thick slices of enriched bread
frangipane
- 20 g butter
- 15 g sugar
- 25 g egg about 1/2 an egg
- 30 g almond flour
- 1 tsp orange zest optional
- pinch salt
Toppings
- orange marmalade store bought
- sliced almonds
- powdered sugar
Instructions
- Preheat the oven to 350F.
- Spread orange marmalade on top of the slices of bread and set aside.
- Cream together butter and sugar. Mix in the egg until the batter is light and fluffy and then add the almond flour and orange zest. Layer on the frangipane on top of the slices of bread and sprinkle with sliced almonds.
- Bake for about 15 minutes or until the top has set. Let cool and dust on powdered sugar. Enjoy!