Barefeet in the Kitchen · by Mary Younkin★ 5.0 (1)
Bostock {Brioche with Almonds}
NUTRITION · PER SERVING34M COOK
CAL 30%·PRO 26%
CARBS 55G37% OF CAL
5G FIBER0G ADDED0G INTRINSIC22G OTHER28G TOTAL SUGAR
FAT 39G58% OF CAL
6G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Toasted brioche layered with jam and almond frangipane filling, then baked until crunchy outside and tender within. An elegant French-inspired pastry for breakfast or dessert.
dessertamericanbaked good🍪 sheet pan⚡ microwave🔥 ovengluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 1-inch slices of Brioche
- ¼ cup apricot jam
- 1 recipe Frangipane (see below)
- 2 tablespoons sliced almonds
- 1 tablespoon powdered sugar
- 1 cup almond meal
- ½ cup sugar
- ½ cup butter (room temperature)
- 1 egg
- ½ teaspoon almond extract
At a glance
PER SERVING · TIME 34M
CAL 30%·PRO 26%
CARBS 55G37% OF CAL
5G FIBER0G ADDED0G INTRINSIC22G OTHER28G TOTAL SUGAR
FAT 39G58% OF CAL
6G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 14m
- Sodium
- 186mg
- Total sugar
- 28g
- Added sugar
- ≥13g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 417mg
- Calcium
- 110mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.