Bostock Brioche with Almonds Apricot (Printable Version)
Brioche topped with apricot jam, almond frangipane, sliced almonds, and powdered sugar for a sweet finish.
# What You'll Need:
→ Main
01 -
8 1-inch slices of brioche
02 -
1/4 cup apricot jam
03 -
1 recipe frangipane (see below)
04 -
2 tablespoons sliced almonds
05 -
1 tablespoon powdered sugar
→ Frangipane
06 -
1 cup almond meal
07 -
1/2 cup sugar
08 -
1/2 cup butter, room temperature
09 -
1 egg
10 -
1/2 teaspoon almond extract
# Steps to Follow:
01 -
Combine almond meal, sugar, butter, egg, and almond extract in a medium-sized mixing bowl. Stir until smooth.
02 -
Spread the brioche slices across a large metal baking sheet.
03 -
Warm the apricot jam in the microwave or on the stovetop until smooth and runny. Using a pastry brush, spread a thin layer of jam onto each slice of brioche.
04 -
Divide the frangipane evenly over the slices of brioche, using about 3 tablespoons per slice. Spread it evenly with a knife.
05 -
Sprinkle sliced almonds on top of the frangipane layer.
06 -
Preheat the oven to 400°F. Bake the brioche slices for 12-14 minutes, or until the tops are puffy and lightly toasted.
07 -
Remove from the oven and sprinkle with powdered sugar. Serve warm, or transfer to a cooling rack using a metal spatula. Cool completely and store loosely covered for up to 2 days.
# Additional Notes:
01 -
Store loosely covered to maintain texture. Consume within 2 days.