Pistacho Bostock
Pistachio bostock is a twist on a classic, swapping out deliciously rich ground pistachios for the traditional frangipane paste for a quick and easy decadent treat.
Ingredients
For the syrup
- ¼ cup granulated sugar
- ¼ cup water
- ½ tsp vanilla extract
For the pistachio paste
- ½ cup whole pistachios
- 1 TB melted butter
- 1 large egg yolk
- 2 TB granulated sugar
- ½ tsp vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350F.
- In a small saucepan, make the simple syrup by combining the water and 1/4 cup sugar. Bring to a boil and ensure all the sugar is dissolved. Add the vanilla and mix well. Set aside.
- To the bowl of a food processor, add the pistachios and and 2 TB granulated sugar. Pulse until the mixture resembles a fine sand. Don't over-pulse - you don't want to make a paste or butter.
- Combine the pistachios with the melted butter, egg and vanilla all together. Mix thoroughly until a smooth paste forms.
- Line a baking sheet with parchment paper. Brush the syrup on both sides of each slice of bread. Place evenly on the cookie sheet. Spread the pistachio paste evenly amongst the two slices of bread. Cover with extra chopped pistachios.
- Bake 16-20 minutes until the top is golden. You can feel that the pistachio layer has a crusty feel to it. Remove from the oven and let sit 10 minutes.
- Dust with powdered sugar and enjoy!