Print
Bostock Recipe
Bostock recipe is our version of Colomba di Pasqua leftovers toast loaded with frangipane and fruits. Both healthy and delicious!
Prep Time 30 minutes
Cook Time 19 minutes
cooling 45 minutes
Total Time 1 hour 34 minutes
Servings 4 people
Ingredients
- 4 slices Columba di Pasqua, 1 to 1.5 centimeters thick
- 4 Tbsp apricot jam
- 7 Tbsp unsalted butter
- 5 Tbsp sugar
- 1 cup almond flour
- Fresh lemon zest to taste
- 2 eggs
- 1 tsp dark rum
- 1 Tbsp bread crumbs
- 4 Tbsp almond slices
- Fresh fruits and mint leaves to garnish before serving
Instructions
-
Place your sweet bread slices on sheet pan dish covered with parchment paper, spread apricot jam on the slices, and leave aside.
-
In medium sized bowl, mix butter and sugar until foamy.
-
Add almond flour, one egg at the time, zest of lemon, dark rum and bread crumbs.
-
Spread frangipane mix on the slices and sprinkle with almond slices.
-
Bake for 19 minutes or until the edges and golden and the center of slices is fully baked.
-
Take the pan out and leave your bostock to cool at room temperature
-
Once cooled, garnish with your favourite fruits and serve.
Recipe Notes
Preparation time includes arranging fruits before serving.