Bostock

Ingredients

• 1 cup granulated sugar
• 1 vanilla bean, split and scraped
• ⅔ cup blanched whole almonds, toasted, plus ½ cup unblanched sliced almonds, for serving
• 6 tablespoons unsalted butter, softened
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 tablespoon dark rum
• ¾ teaspoon salt
• ½ teaspoon almond extract
• One ¾-pound loaf brioche
• ½ cup apricot jam
• Confectioners' sugar, for dusting

Instructions

1. 1
   Preheat oven to 400 degrees and line baking sheet with parchment paper. In a small pot, combine 1/2 cup each granulated sugar and water and the vanilla bean; cook over medium-high heat, stirring, until sugar dissolves, about 2 minutes.
2. 2
   In bowl of a food processor, combine whole almonds and remaining 1/2 cup sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
3. 3
   Slice brioche into eight 1-inch-thick slices. Brush both sides of each slice with vanilla simple syrup; place on prepared baking sheet. Spread each top evenly with 1 tablespoon jam and then 3 tablespoons frangipane.
4. 4
   Bake until golden brown, 13 to 15 minutes. Sprinkle with sliced almonds and dust with confectioners' sugar before serving.