Matcha Almond Bostock
User Reviews
5
Matcha Almond Bostock
Description
Matcha Almond Bostock transforms thick slices of day-old bread into a rich, almond-flavored treat enlivened by matcha powder incorporated into a frangipane. The bread slices are first saturated with an almond-scented simple syrup to infuse moistness and flavor before the frangipane topping is spread evenly and baked until lightly golden. The baking process crisps the edges of the bread while leaving the interior tender, providing a satisfying contrast. Flaked almonds sprinkled on top add a crunchy finish, and a dusting of powdered sugar completes the presentation.
This delicacy offers a unique balance of the earthy green tea flavor of matcha and the nutty undertones of almond, appealing to those interested in a subtle yet distinctive sweet bake. It can be served warm or at room temperature alongside tea or coffee, suitable for breakfast or a snack.
The recipe advises using day-old bread for ideal texture and details a straightforward preparation method using a food processor for the frangipane. The almond simple syrup ensures the bread remains moist and flavorful, crucial for the best result. Cooling baked bostock on a rack prevents sogginess, preserving the crisp textures.
Ingredients
- 4 lices bread day-old is best, thick-cut
Matcha Almond Frangipane
- ½ C ground almond almond flour
- 1 egg room temperature, large
- 3 tablespoon granulated cane sugar
- 3 tablespoon butter room temperature, unsalted
- 1 tablespoon all-purpose flour
- 1 teaspoon matcha sifted, Aiya Culinary Grade
- ½ teaspoon almond extract
- pinch salt sea salt
Almond Simple Syrup
- ¼ C water
- ¼ C granulated cane sugar
- ½ teaspoon almond extract
Garnish:
- 2 tablespoon almonds flaked
- 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 18mg | 1% |
| Potassium | 57mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 326IU | 7% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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