Bostock

Ingredients

For 8 servings

• •8 ounces blanched or natural almond flour (226 g; 2 cups), see notes
• •6 ounces unsalted butter, room temperature (170 g; 12 tablespoons)7 ounces granulated sugar (200 g; 1 cup)
• •7 ounces granulated sugar (200 g; 1 cup)
• •1 1/2 teaspoons orange zest from 2 medium oranges
• •1 ounce all-purpose flour (32 g; 1/4 cup)
• •2 large eggs, room temperature
• •2 c. à soupe (30 ml) brandy or dark rum, optional
• •1 c. à soupe almond extract
• •1 c. à soupe (15 ml) vanilla extract
• •1 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •Eight (1/2-inch thick) slices brioche
• •1 /2 cup (60ml) orange juice from 2 medium oranges
• •1 /4 teaspoon vanilla extract
• •1 /2 cup orange marmalade, divided
• •Almond cream, see above
• •2 ounces sliced almonds (57 g; 1/2 cup)

Method

1. 1.Adjust oven rack to middle position and preheat to 350°F (175°C). Add almond flour to a parchment-lined 13- by 18-inch rimmed baking sheet and spread into a thin, even layer. Toast in oven, stirring every 3 minutes, until the almond flour is fragrant and light golden brown, about 10 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
2. 2.In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and orange zest, if using, on low speed to roughly incorporate. Increase to medium-high speed and beat until smooth and creamy, about 3 minutes, pausing to scrape down bowl and beater with a flexible spatula as needed. Add almond flour, all-purpose flour, egg, brandy (if using), almond extract, vanilla extract, and salt. Mix on medium-high speed until smooth, thick, and creamy, pausing to scrape down bowl and beater halfway through, about 2 minutes. Using a flexible spatula, scrape bowl and beater to ensure that no streaks of unmixed butter remain. (Almond cream can also be prepared in a large bowl with an electric hand mixer.)
3. 3.Arrange brioche slices on a 13- by 18-inch rimmed baking sheet lined with parchment. In a small bowl, whisk orange juice and vanilla extract to combine. Brush both sides of 1 slice of brioche with orange juice mixture. Using an offset spatula, spread 1 tablespoon orange marmalade evenly across brioche. Top with about 3 tablespoons almond cream, spreading evenly from side to side to cover bread. Garnish with sliced almonds. Repeat with remaining brioche slices.
4. 4.Bake until almond cream is a light golden brown and just firm to the touch, about 20 minutes. Let cool for 5 minutes. Serve warm or at room temperature and dust with confectioners’ sugar, if desired.