6 tablespoons unsalted butter, at room temperature
⅔ cup fine almond meal
½ cup sugar
½ teaspoon almond extract
½ teaspoon vanilla extract
2 tablespoon flour
1 teaspoon kosher salt (or ½ tsp fine sea salt)
1 loaf brioche, cut into 8 inch-thick slices (or 8 slices of thick-cut shokupan)
½ cup seedless Oregon marionberry, blackberry, or raspberry preserves
½ cup sliced almonds
Powdered sugar for dusting
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In the bowl of a food processor, combine the butter, almond meal, sugar, almond and vanilla extracts, egg, flour, and salt, and process until a smooth paste forms.
Spread 1 tablespoon of preserves on each slice of bread, then spread the almond frangipane on each slice (you should be able to get about 3 rounded tablespoons on each slice).
Bake for 10 minutes, sprinkle on the sliced almonds, and then bake for an additional 2-5 minutes or until golden brown. Don’t worry if it gets a little extra browned or drippy on the edges — this is how it is in France! (And it’ll look pretty once the powdered sugar is dusted on.)
Allow the bostock to cool for a couple minutes, then dust with powdered sugar and serve. Store any leftovers in an airtight container at room temperature, and it’ll be good for a day.