Bostock is a sweet and crunchy breakfast pastry with roots in Normandy. Our version honors Calvados country with a schmear of apple butter and a splash of apple brandy added to the traditional frangipane cream. A generous layer of toasty almonds balances the soft and squishy filling below.
Bostock can be completely assembled in advance. Raw and tightly wrapped, they keep well for up to 3 days in the fridge or for a month, in the freezer. Be sure to thaw the frozen bostock completely before baking.
For the frangipane:
- 1 cup sliced almonds
- 1⁄2 cup sugar
- 2 large eggs
- 1 stick unsalted butter (4 oz.), softened slightly
- 1⁄2 tsp. kosher salt
- 1 tsp. pure vanilla extract
- 1 tbsp. Calvados or spiced rum