Raspberry Bostock

6 oz. fresh raspberries
¼ cup plus 1 tbsp. sugar, divided
1 cup almond flour
¼ cup Kowalski's Unsalted Butter, at room temperature
2 egg yolks
2 tbsp. flour
½ tsp. kosher salt
½ tsp. baking powder
½ tsp. Kowalski's Organic Madagascar Vanilla Extract
¼ tsp. almond extract
1 loaf day-old soft, enriched bread (such as challah or brioche)
9 oz. Kowalski's Raspberry Jam
- sliced almonds, for garnish
- confectioners' sugar, for garnish
  1. Preheat oven to 375°.
  2. In a small mixing bowl, sprinkle raspberries with 1 tbsp. sugar; stir, smashing berries lightly. Set smashed berries aside.
  3. In a medium mixing bowl, combine ¼ cup sugar with next 8 ingredients (through almond extract); mix until combined. Set almond mixture aside.
  4. Slice 6 pieces of bread from the center of the loaf, where the bread is widest; cut slices in half. Reserve remaining bread for another day or use.
  5. Spread jam evenly on one side of each bread slice; top evenly with almond mixture.
  6. Top evenly with smashed berries; sprinkle with sliced almonds.
  7. Arrange bostock on a large parchment-lined baking sheet; bake in preheated oven until almond mixture is dark golden and bread is toasty on the edges (about 15 min.).
  8. Remove from oven; let stand for 5 min.
  9. Sprinkle with confectioners’ sugar; serve warm.


Find It!

  • Find a variety of artisan breads on the Artisan Bread Table in the Bakery Department.