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Matcha Almond Bostock

Toast with a thick matcha franigpane filling, studded with flaked almonds and powdered sugar.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 250kcal
Author Michelle | Sift & Simmer


  • 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


  • 2 tablespoon flaked almonds
  • powdered sugar


  • 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.


  • 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.


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