Almond Bostock

5 from 3 reviews
  • Yield: 8 pieces
  • Yield: 8 pieces


  • fresh brioche loaf, cut into to eight 1-inch slices
  • 1/2 cup water
  • 1/2 cup sugar
  • zest of 1 orange
  • 2 teaspoons almond extract
  • 1/2 cup Blue Diamond whole, natural almonds
  • 5 tablespoons butter, melted
  • 1/3 cup granulated sugar
  • 2 tablespoons flour
  • 1 1/2 teaspoons almond extract
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon light rum
  • 1 cup sliced almonds (optional)
  • powdered sugar, for dusting


  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Arrange brioche slices evenly on pans, leaving 2 inches between each slice.
  2. In a small saucepan over medium heat, combine water, sugar, orange zest, and almond extract. Cook until sugar dissolves completely, 1-2 minutes. Remove from heat.
  3. Using a pastry brush, liberally brush both sides of each brioche with the sugar water. Each slice should be soaked completely. Allow to sit while you make your almond paste.
  4. In a food processor, pulse whole almonds until they form a fine meal, similar to the consistency of wet sand. Add in melted butter, sugar, flour, almond extract, vanilla extract, and rum and pulse until completely combined.
  5. Spread 2-3 tablespoons of the almond mixture onto the soaked brioche, spreading to the edges of each slice. If using, top each slice with a sprinkle of sliced almonds.
  6. Bake for 15 mins, until the tops are lightly golden brown. Remove from oven and allow to cool completely. Dust with powdered sugar before serving!