Matcha Almond Bostock
Toast with a thick matcha franigpane filling, studded with flaked almonds and powdered sugar.
Servings 4
Calories 250kcal
Ingredients
- 4 slices thick-cut bread day-old is best
Matcha Almond Frangipane
- ½ C ground almond almond flour
- 1 large egg room temperature
- 3 tablespoon granulated cane sugar
- 3 tablespoon unsalted butter room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon Aiya Culinary Grade Matcha sifted
- ½ teaspoon almond extract
- pinch sea salt
Almond Simple Syrup
- ¼ C water
- ¼ C granulated cane sugar
- ½ teaspoon almond extract
Garnish:
- 2 tablespoon flaked almonds
- powdered sugar
Instructions
- Preheat oven to 400°F/204°C and line a baking sheet with parchment paper.
- Lay out 4 pieces of bread on the parchment paper.
- In a food processor, make the Matcha Almond Frangipane: add in the ground almond, egg, sugar, butter, flour, matcha, almond extract, and salt. Blitz until the mixture is smooth.
Make the Almond Simple Syrup:
- In a small saucepan, add the water and sugar.
- Bring to a boil and stir occasionally to dissolve the sugar. Add in ½ teaspoon almond extract. Remove from heat and let cool.
Assemble:
- Using a pastry brush, dab the almond simple syrup on both sides of each slice of bread, ensuring it is saturated.
- Divide the matcha almond frangipane into 4. Evenly distribute the matcha frangipane over the 4 slices of bread. Use an offset spatula to smooth over the tops. Sprinkle the tops with flaked almonds.
- Bake at 400°F/204°C for 13-15 minutes, until lightly golden. Remove from oven and let cool on a rack.
- Dust with powdered sugar. Serve Matcha almond bostock at room temperature.
Nutrition
Calories: 250kcal | Carbohydrates: 15g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 18mg | Potassium: 57mg | Fiber: 2g | Sugar: 10g | Vitamin A: 326IU | Calcium: 54mg | Iron: 1mg