Almond Butter Bostock

Ingredients

• Non-stick cooking spray, oil, or butter for preparing foil
• 3 cups sugar, divided
• 4 tablespoons orange juice, pulp-free
• 2 teaspoons almond extract
• 1 cup almond butter
• 4 ounces unsalted butter
• 1 pinch salt
• 1 loaf of stale brioche or challah, cut into 1- to 1 1/2-inch slices
• 1 cup sliced almonds, preferably with skins

Directions

1. Heat the oven to 350 degrees F. Cover two baking sheets with foil, then grease the foil lightly with butter, oil, or cooking spray.
2. In a medium saucepan, stir together 2 cups water, 2 cups sugar, and 4 tablespoons orange juice. Set it over high heat and bring the mixture to a boil, stirring until the sugar has melted. Take the pan off the heat and mix in the almond extract. Pour the syrup into a bowl wide enough for dipping the brioche slices, then leave it until completely cool.
3. In a medium bowl, beat the almond butter, butter, salt, and the remaining 1 cup of sugar with an electric mixer or a wooden spoon until the mixture is pale and fluffy.
4. Dip the brioche slices one at a time, coating both sides in the syrup, then press gently so the extra liquid drips away. Arrange the slices on the prepared baking sheets. Spread each piece with 1/4 cup of frangipane and scatter about 2 tablespoons of sliced almonds over the top. Continue the same way with the rest of the brioche.
5. Bake for 15 to 20 minutes, until the frangipane is set and the toast edges are starting to caramelize. Serve warm, or cool completely and keep in an airtight container for up to 5 days.