Raspberry Bostock
Ingredients
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
Directions
- Preheat oven to 375°.
- In a small mixing bowl, sprinkle raspberries with 1 tbsp. sugar; stir, smashing berries lightly. Set smashed berries aside.
- In a medium mixing bowl, combine ¼ cup sugar with next 8 ingredients (through almond extract); mix until combined. Set almond mixture aside.
- 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.
- Spread jam evenly on one side of each bread slice; top evenly with almond mixture.
- Top evenly with smashed berries; sprinkle with sliced almonds.
- 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.).
- Remove from oven; let stand for 5 min.
- Sprinkle with confectioners’ sugar; serve warm.
Find It!
- Find a variety of artisan breads on the Artisan Bread Table in the Bakery Department.
