Orange Almond Bostok
- Duration
- Cook Time
- Prep Time
- 10 ServingsServings
Ingredients
- 1 (1-pound) loaf challah bread or Italian bread (from the bakery section of the supermarket)
- Orange-Almond Syrup
- Frangipane3a
- 1/4 cup unsalted butter, softened
- 1 cup sliced almonds
- 1/4 cup unsalted butter, softened
- 1/4 cup sugar, divided
- 3/4 cups almond flour*
- 1 egg
- 1 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon dark rum (optional)
- 3 teaspoons all-purpose flour
Preparation
Preparation
1 Preheat oven to 350°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.
2 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.
3 Orange-Almond Syrup:
4 Combine 1/2 cup water and 1/2 cup sugar in a small saucepan and bring to a boil. Once sugar dissolves, remove from heat and cool.
5 Stir in 1 teaspoon almond extract and 1 tablespoon orange juice or orange-flavored liqueur such as Grand Marnier and set aside. This recipe can be prepared in advance and stored refrigerated for up to one month.
6 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.
7 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.
8 Almond flour is available in most health food stores, many supermarkets, and is widely available online.
9 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.
Source: Almond Board of California
