Bostock

Crunchy toasted Brioche topped with jam and almonds creates an irresistible pastry called Bostock.

As simple as it sounds (and is to make) once you’ve tasted it, I’m willing to bet that you’ll be telling everyone about it. I’ll go ahead and call this the Ultimate French Toast in the sense that it puts French toast to shame.

Bostock may not sound like the fanciest pastry or bakery treat, but I’m telling you now that this is absolutely positively irresistible.

I tried Bostock for the first time while visiting my friend Rebecca in Western New York several years ago.

There is an amazing bakery called Elm Street Bakery in East Aurora that we visited a couple of times, and their list of tempting treats goes on for days. When I spied the Bostock, I had to try it.

Bostock

Bostock is made with a sweet bread cut into slices and spread with a thin fruit glaze and topped with an almond spread. A sprinkling of sliced almonds goes on top and then it is baked until crispy.

Brioche is the most common bread used for making Bostock, but challah works too and can often be easier to find.

The taste reminds me of Italian Pine Nut Cookies (aka Pignoli Cookies) or these Italian Almond Cookies , which makes sense, as those cookies are made with almond paste as the main ingredient.

I am sitting here struggling for words because I love this so much. I compare it to French Toast, except that it is so much simpler and tastes better by a mile.

I made this recipe twice, in the week after I returned home, and I have been making Bostock on repeat ever since.

As we sat in the bakery, Rebecca and I chatted about how to recreate the Bostock at home. The bread is topped with a toasted frangipane.

All you need to make frangipane is almond meal, sugar, butter, and an egg. It makes a heavenly topping for this Bostock and it literally takes just a few minutes.

While I’m sharing traditional Bostock here in all its glorious almond deliciousness, Rebecca dreamed up a Nutella Raspberry Bostock and shared hers as well.

I’m thinking there are endless flavor combinations possible and we are duty bound to try them all, right?

Kitchen Tip: I use this sheet pan , this spatula , and this powdered sugar sifter to make this recipe.

Bostock Pastry

You’ll need the following ingredients to make this recipe:

• sliced Brioche
• apricot jam
• 1¬†recipe Frangipane (see below)
• sliced almonds
• powdered sugar

Frangipane Ingredients

• almond meal
• sugar
• butter
• egg
• almond extract

Bostock Recipe

Preheat the oven to 400°F. Make the frangipane by combining the almond meal, sugar, butter, egg, and almond extract in a medium-sized mixing bowl. Stir to combine. Spread the sliced bread across a large metal baking sheet.

Warm the jam in the microwave or on the stovetop and stir until smooth and runny. Using a pastry brush, spread a thin layer of jam on each slice of bread.

Using a cookie scoop or large spoon, divide the frangipane generously over the slices of bread. Approximately 3 tablespoons worth topped each piece perfectly. Use a knife to spread evenly across each piece. Sprinkle with almonds.

Bake for 12-14 minutes, until the top is puffy and lightly toasted. Remove from the oven and sprinkle generously with powdered sugar.

Serve warm or use a metal spatula to transfer to a cooling rack. Cool completely and store loosely covered for up to 2 days.

Almond Dessert Recipes

If you love almonds as much as I do, you’ll want to try my Aunt Judy’s Almond Bars , Almond Shortbread Thumbprints , Almond Joy Brownies , and these Homemade Almond Joys too.

Oh! And as soon as peach season comes around again, this Peach Pound Cake with Almond Glaze is an absolute must as well.

Ingredients1x2x3x

• ▢ 8 1-inch slices of Brioche
• ▢ ¬º cup apricot jam
• ▢ 1 recipe Frangipane (see below)
• ▢ 2 tablespoons sliced almonds
• ▢ 1 tablespoon powdered sugar

FRANGIPANE RECIPE

• ▢ 1 cup almond meal
• ▢ ¬Ω cup sugar
• ▢ ¬Ω cup butter room temperature
• ▢ 1 egg
• ▢ ¬Ω teaspoon almond extract

Instructions

• Preheat the oven to 400¬∞F. Make the frangipane by combining the almond meal, sugar, butter, egg, and almond extract in a medium-size mixing bowl. Stir to combine. Spread the sliced bread across a large metal baking sheet.
• Warm the jam in the microwave or on the stovetop and stir until smooth and runny. Using a pastry brush, spread a thin layer of jam on each slice of bread.
• Using a cookie scoop or large spoon, divide the frangipane generously over the slices of bread. Approximately 3 tablespoons worth topped each piece perfectly. Use a knife to spread evenly across each piece. Sprinkle with almonds.
• Bake for 12-14 minutes, until the top is puffy and lightly toasted. Remove from the oven and sprinkle generously with powdered sugar.
• Serve warm or use a metal spatula to transfer to a cooling rack. Cool completely and store loosely covered for up to 2 days.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

{originally published 10/26/17 – recipe notes and photos updated 10/7/24}

Six years ago, I met up with my friends Mesiedy and Rebecca in Western New York. We rented a little house in East Aurora and did as little as possible for a week.

Sometimes travel plans are filled with nonstop activities and other times, it’s nice to plan nothing. And by nothing, I do mean nothing.

Except for one very important drive to pick up some hot Maple Glazed Amish Doughnuts, we barely left the house. Let’s just say those doughnuts were well worth the drive.

We spent several days on the couch watching our favorite musicals, eating popcorn, drinking wine, and cooking nothing at all. If it couldn’t be placed on a cheeseboard or eaten directly from the refrigerator or pantry, it had no place with us on this vacation.

Did I mention that the trip was planned over 6 months ago based on our¬†desire to rest, relax, and simply enjoy each other’s company? Mission accomplished.

We did, however, take one day at the start of the week and another at the end to explore the area. Despite my desire for rest, there was no way I was going to be that close to Niagara Falls and not experience that for the first time.

We drove across to Canada and saw the falls from the Canadian side. Take my advice (and the advice of all who have gone before) it’s worth the effort.

The two views simply do not compare. We also rode the ferry up close to the falls and the views from the water were a lot of fun. Be prepared to get splashed and laugh about it.

While in Canada, I highly recommend checking out Antica for some great wood-fired pizza. (I love it when Yelp comes through with a terrific restaurant find!)

And if you walk just a little ways up the street, you’ll find Ripley’s Believe It Or Not Odditorium . We stopped in on a whim and wound up loving it.

When in Western New York, a drive through Letchworth State Park is a must. We stopped at several overlooks and the views were incredible. I could’ve easily spent a full day wandering in the park.

Letchworth State Park is often called the “Grand Canyon of the East” and I can see why. It was a cool and drizzly morning while we were there and the views were still wonderful.

I can only imagine how spectacular it is on a clear day of sunshine. My family is planning a cross-country road trip next year and I’m looking forward to camping at Letchworth next time I visit.

Just remembering this trip puts a smile on my face. When you are blessed with friends who truly speak your language, make time to just be with them. If you’re lucky enough to live in the same town, set aside the time for a cup of coffee or a quick lunch.

If you live a thousand miles apart, cheap flights on Southwest make a lot of face time possible. Whether you are able to spend a single day or a whole week together, take that time whenever you can.

My favorite souvenir from this trip is the memory of trying Bostock for the first time. I’m thrilled to be able to make Bostock at home now, anytime I like and I hope that you enjoy it every bit as much as we do.

Light, buttery, almond flavored shortbread thumbprint cookies have been the most requested cookie I make for almost as long as I can remember. My friend Augusta gave me this recipe years ago and it became a forever favorite at first bite.

Thumbprint Cookies with Jam

There’s something so endearing and adorable about jam thumbprint cookies. Fruity jam adds the perfect amount of sweetness to the flaky shortbread cookie. The easy glaze on top of these thumbprint cookies adds a beautiful touch.

These cookies are great as a snack, tucked into lunches, or when served as dessert. I especially enjoy them with cafe con leche , chai , or a London Fog on a chilly afternoon.

Shortbread Thumbprint Cookies

With just the right amount of sweetness, filled with jam, and then lightly drizzled with icing, these cookies are a hit with everyone who tries them. Don’t be fooled by their unassuming appearance. They’ll surprise you by just melting in your mouth.

Almond extract is what gives these cookies just a hint of almond flavor. It adds a nice layer of nuttiness that complements the buttery flavor of the shortbread cookie and the fruitiness of the jam.

Jam Thumbprint Cookies

I often reach for a jar of my family’s favorite homemade peach jam to use in these cookies. You can use whatever flavor of sweet preserves you like. I’ve made these cookies with several varieties of jam and the cookies turn out delicious every time.

I typically just use whichever flavors of jam I happen to have on hand at the time. For this last batch, I used apricot jam and a mixed berry jam. You really can’t go wrong with the jam choice. If you enjoy eating the jam, you’ll likely love it in the cookies.

How to Make Thumbprint Cookies

Chilling the dough for a solid hour in the refrigerator is an important step in this recipe. So even if you’re in a hurry to bake these cookies, don’t skip that step.

Chilling the dough helps keep the butter in this recipe solid. And the cold butter helps the cookies maintain their structure in the oven.

When it comes to filling thumbprints with jam, less is more. A quarter teaspoon or so should do it. Too much and you risk disrupting the structure of the cookie and the jam to cookie ratios. (Yes, jam to cookie ratios are a thing!)

The last thing to remember here is to be extra careful not to overbake these cookies! You want to take these cookies out of the oven before they are even slightly brown.

Overbaking will result in a much harder cookie without that crumby delicate shortbread texture. If you love thumbprint cookies like we do, you’ll want to try Hazelnut Thumbprint Cookies and Marmalade Thumbprint Cookies too.

Almond Thumbprint Cookies

Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract. Beat again to combine. Chill the dough for 1 hour in the refrigerator.

When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1″ balls or use a 1″ scoop to place them onto a parchment-lined baking sheet.

Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.

Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.

To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream.

When the cookies are completely cooled, drizzle the icing over the tops. Allow them to sit until hardened and then store in an airtight container.

Shortbread Cookie Recipes

Shortbread cookies don’t get as much love as they deserve, in my opinion. Delicious, simple, and not-too-sweet, they appeal to the palettes of kids and adults alike.

If you’re looking for more great shortbread cookies, I recommend Sugared Shortbread Cookies for sure. They’re a simple cookie sprinkled with sugar crystals that you can bake and serve all year round.

If the perfect slice of cinnamon toast met Pecan Sandies, these Cinnamon Pecan Shortbread Bars would be the result. This is a tender shortbread, filled with pecans, and then generously topped with cinnamon sugar.

Espresso Chocolate Chip Shortbread is a flaky shortbread that is barely crisp on the outside. These shortbread bites melt in your mouth with chocolate and just a hint of coffee flavor.

Ingredients1x2x3x

COOKIE INGREDIENTS

• ▢ 1 cup butter softened
• ▢ ⅔ cup sugar
• ▢ 2 cups all purpose flour
• ▢ 1 teaspoon almond extract
• ▢ approximately ½ cup any flavor jam I used our favorite peach jam

GLAZE INGREDIENTS

• ▢ 1 cup powdered sugar
• ▢ 1-2 tablespoons milk
• ▢ 1 teaspoon almond extract

Instructions

• Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract. Beat again to combine. Chill the dough for 1 hour in the refrigerator.
• When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1" balls or use a 1" scoop to place them onto a parchment-lined baking sheet.
• Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.
• Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.
• To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream.
• When the cookies are completely cooled, drizzle the icing over the tops. Allow them to sit until hardened and then store in an airtight container.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

{originally published 8/12/11 – recipe notes and photos updated 12/13/23}

Bostock {Brioche with Almonds}

Ingredients

• 8 1-inch slices of Brioche
• ¼ cup apricot jam
• 1 recipe Frangipane (see below)
• 2 tablespoons sliced almonds
• 1 tablespoon powdered sugar

FRANGIPANE RECIPE

• 1 cup almond meal
• ½ cup sugar
• ½ cup butter room temperature
• 1 egg
• ½ teaspoon almond extract

Instructions

• Preheat the oven to 400°F. Make the frangipane by combining the almond meal, sugar, butter, egg, and almond extract in a medium-size mixing bowl. Stir to combine. Spread the sliced bread across a large metal baking sheet.
• Warm the jam in the microwave or on the stovetop and stir until smooth and runny. Using a pastry brush, spread a thin layer of jam on each slice of bread.
• Using a cookie scoop or large spoon, divide the frangipane generously over the slices of bread. Approximately 3 tablespoons worth topped each piece perfectly. Use a knife to spread evenly across each piece. Sprinkle with almonds.
• Bake for 12-14 minutes, until the top is puffy and lightly toasted. Remove from the oven and sprinkle generously with powdered sugar.
• Serve warm or use a metal spatula to transfer to a cooling rack. Cool completely and store loosely covered for up to 2 days.

Nutrition

Bostock {Brioche with Almonds} https://barefeetinthekitchen.com/bostock-recipe/