Raspberry Bostock

by | Oct 2020

Raspberry bostock


This delicious pastry recipe is perfect for sharing (or leftovers).
Raspberry Bostock

Makes 12

  • 6 oz. fresh raspberries
  • ¼ cup plus 1 Tbsp. sugar, divided
  • 1 cup almond flour
  • 2 Tbsp. flour
  • ¼ cup Kowalski’s unsalted butter, at room temperature
  • 2 egg yolks
  • ½ tsp. kosher salt
  • ½ tsp. baking powder
  • ½ tsp. Kowalski’s organic pure Madagascar vanilla xtract
  • ¼ tsp. almond extract
  • 1 loaf day-old challah bread (from the Artisan Bread Table)
  • 9 oz. Kowalski’s raspberry jam
  • Sliced almonds, for garnish
  • Confectioner’s sugar, for garnish

In a small mixing bowl, sprinkle raspberries with 1 Tbsp. sugar; stir, smashing berries lightly, and set aside. In a medium mixing bowl, combine the ¼ cup sugar with the next eight ingredients (through almond extract); mix until combined and set aside. Slice 6 pieces of challah from the center of the loaf, where the bread is widest; cut slices in half. Reserve remaining bread for another use/day. Spread jam evenly on one side of each bread slice; top evenly with almond mixture. Top evenly with smashed berries; sprinkle with sliced almonds. Bake in a preheated 375 degree oven until almond mixture is dark golden and bread is toasty on the edges; let stand for 5 min. Sprinkle with confectioner’s sugar; serve warm.


Pin It on Pinterest

Share This