Apple-Cinnamon Bostock

AuthorGeo FoodsCategory

Ingredients

 2 cups sliced almonds
 ½ cup sugar
 2 eggs
 1 stick unsalted butter
 ½ tsp salt
 1 tsp pure vanilla extract
 · Nonstick spray
 6 slices milk bread lightly toasted
 2 tbsp prepared cinnamon syrup
 2 tbsp apple butter
 · Powdered sugar for serving

Preparation

1

In a food processor, add one cup almonds and sugar and pulse until finely ground. Add the eggs, butter, and salt, and process to a smooth paste. Drizzle in the vanilla and transfer the mixture to a bowl and chill for 30 minutes or up to overnight. Place a rack in the center of the oven and preheat to 275°C. Line a large baking sheet with baking parchment and lightly oil the paper with nonstick spray. Place the toasts on the baking sheet and brush both sides liberally with the cinnamon syrup. Spread each piece on one side with one tablespoon of apple butter followed by ¼ cup of the almond paste. Place the remaining one cup sliced almonds into a shallow dish. Press the prepared toasts into the dish of almonds to coat the frangipane side with almonds. Transfer the toasts almond-side-up, to the baking sheet. Bake until the almonds are golden and the frangipane is slightly puffed and set but still soft for 18-20 minutes. Serve warm or at room temperature, dusted with powdered sugar.

Related Recipes

Ingredients

 2 cups sliced almonds
 ½ cup sugar
 2 eggs
 1 stick unsalted butter
 ½ tsp salt
 1 tsp pure vanilla extract
 · Nonstick spray
 6 slices milk bread lightly toasted
 2 tbsp prepared cinnamon syrup
 2 tbsp apple butter
 · Powdered sugar for serving

Directions

1

In a food processor, add one cup almonds and sugar and pulse until finely ground. Add the eggs, butter, and salt, and process to a smooth paste. Drizzle in the vanilla and transfer the mixture to a bowl and chill for 30 minutes or up to overnight. Place a rack in the center of the oven and preheat to 275°C. Line a large baking sheet with baking parchment and lightly oil the paper with nonstick spray. Place the toasts on the baking sheet and brush both sides liberally with the cinnamon syrup. Spread each piece on one side with one tablespoon of apple butter followed by ¼ cup of the almond paste. Place the remaining one cup sliced almonds into a shallow dish. Press the prepared toasts into the dish of almonds to coat the frangipane side with almonds. Transfer the toasts almond-side-up, to the baking sheet. Bake until the almonds are golden and the frangipane is slightly puffed and set but still soft for 18-20 minutes. Serve warm or at room temperature, dusted with powdered sugar.

Apple-Cinnamon Bostock

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