INGREDIENTS

• • 4 slices thick-cut bread day-old
• Matcha Almond Frangipane
• • ½ cup ground almond almond flour
• • 1 large egg room temperature
• • 3 Tbsp granulated cane sugar
• • 3 Tbsp unsalted butter, room temperature
• • 1 Tbsp AP flour
• • 1 tsp Aiya Culinary Grade Matcha, sifted
• • ½ tsp almond extract
• • pinch sea salt
• Almond Simple Syrup
• • ¼ cup water
• • ¼ cup granulated cane sugar
• • ½ tsp almond extract
• Garnish
• • 2 Tbsp flaked almonds
• • 2 Tbsp flaked almonds

DIRECTIONS

• 1. Preheat oven to 400°F and line a baking sheet with parchment paper.
• 2. Lay out 4 pieces of bread on the parchment paper.
• 3. In a food processor, make the Matcha Almond Frangipane: add in the ground almond, egg, sugar, butter, flour, Matcha, almond extract, and salt. Blitz until the mixture is smooth.
• Almond Simple Syrup
• 1. In a small saucepan, add the water and sugar. Bring to a boil and stir occasionally to dissolve the sugar. Add in ½ tsp almond extract. Remove from heat and let cool.
• Assemble
• 1. Using a pastry brush, dab the almond simple syrup on both sides of each slice of bread, ensuring it is saturated.
• 2. Divide the Matcha almond frangipane into 4. Evenly distribute the matcha frangipane over the 4 slices of bread. Use an offset spatula to smooth over the tops. Sprinkle the tops with flaked almonds.
• 3. Bake at 400°F for 13-15 minutes, until lightly golden. Remove from oven and let cool on a rack.
• 4. Dust with powdered sugar. Serve Matcha almond bostock at room temperature.