Melissa Tidwell | Pedernales EC

If you’re a fan of bakery almond croissants, you’ll love this easy bostock (BOH-stock) recipe. It’s perfect for serving at brunch, and you can also freeze the unbaked slices and simply bake one or two as desired.

1 loaf challah or brioche
1 cup sliced almonds, divided use
6 tablespoons (3/4 stick) butter
2/3 cup sugar
2 teaspoons flour
1 teaspoon cornstarch
1 egg
1/2 teaspoon almond extract
Powdered sugar, for serving

1. Preheat oven to 350 degrees and line a baking sheet with parchment. Slice the bread into ½-inch slices and arrange on the baking sheet.

2. In a food processor, pulse 3/4 cup almonds until finely chopped. Add butter, sugar, flour, cornstarch, egg and almond extract. Purée until a smooth almond cream is formed.

3. Spread 2–3 tablespoons of the almond cream onto each slice of bread, leaving a small border around the edge to allow for spreading. Sprinkle each piece with a few of the reserved sliced almonds.

4. Bake 15–20 minutes, until almond cream is puffed and browned. Let cool 5–10 minutes, then serve with powdered sugar sprinkled on top.

Serves 6.