Mardi Gras-inspired French Bostock pastry topped with orange marmalade and toasty almonds.
For the Syrup:
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 1 tablespoon rum, optional
- A few drops of orange flower water
For the Topping and Toast:
- 1 cup almond flour
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon grated orange zest
- 1 large egg
- A pinch of sea salt
- About 1 cup of sliced almonds
- 6 thick slices of brioche, slightly stale is best
- Orange marmalade or any jam you love
- Powdered sugar
- Gold sprinkles or flakes if you have them
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl pan heat water and sugar. I know it’s such a tiny amount but swirl it around the pan until the sugar dissolves. It should just take a few minutes. Add the rum and orange flower water. You can skip the rum if you’d like – no biggie. Set the syrup aside.
- In a medium bowl, whisk together almond flour and sugar. Pour in the melted butter, almond extract, vanilla paste, orange zest, egg, and salt. Whisk the mixture together into a spreadable paste.
- Let’s assemble the toast. Use a brush to lightly brush both sides of bread with the sweet syrup. Place on the prepared baking sheet. Spread each slice with orange marmalade (or any jam) to the edges. Spoon a generous 2 tablespoons of almond mixture onto the toast and spread until just nearing the edge of the bread. Add a swoop of orange marmalade to the top of the almond mixture. Sprinkle each toast with a few tablespoons of sliced almonds as you see fit.
- Bake for 16-20 minutes until golden around the edges. Remove from the oven and allow to cool for about 10 minutes before dusting generously with powdered sugar (and gold sprinkles or flakes) and serving.
Keywords: almond, frangipane, king cake, mardi gras, brioche, toast,