Matcha Almond Bostock

This Matcha Almond Bostock consists of 4 extra thick slabs of bread doused in a light almond-infused syrup, baked with a sweet and nutty Matcha Almond Frangipane, and dusted with powdered sugar.

Makes 4 servings.

An original recipe prepared for us by Sift & Simmer.


    Bread Base

    • 4 slices thick-cut bread (day-old is best)

    Matcha Almond Frangipane

    • ½ cup ground almond (almond flour)
    • 1 large egg, room temperature
    • 3 Tbsp granulated cane sugar
    • 3 Tbsp unsalted butter, room temperature
    • 1 Tbsp all-purpose flour
    • 1 tsp Aiya Culinary Grade Matcha, sifted
    • ½ tsp almond extract
    • 1 pinch of sea salt

    Almond Simple Syrup

    • ¼ cup water
    • ¼ cup granulated cane sugar
    • ½ tsp almond extract


    • 2 Tbsp flaked almonds
    • Powdered sugar


    1. Preheat oven to 400F and line a baking sheet with parchment paper.
    2. Lay out 4 pieces of bread on the parchment paper.
    3. In a food processor, make the Matcha Almond Frangipane: add in the ground almond, egg, sugar, butter, flour, matcha, almond extract, and salt. Blitz until the mixture is smooth.
    4. Make the Almond Simple Syrup: In a small saucepan, add the water and sugar. Bring to a boil and stir occasionally to dissolve the sugar. Add in tsp almond extract. Remove from heat and let cool.
    5. Using a pastry brush, dab the almond simple syrup on both sides of each slice of bread, ensuring it is saturated.
    6. Divide the Matcha Almond Frangipane into 4. Evenly distribute the Matcha Almond Frangipane over the 4 slices of bread. Use an offset spatula to smooth over the tops. Sprinkle the tops with flaked almonds.
    7. Bake at 400F for 13-15 minutes, until lightly golden. Remove from oven and let cool on a rack.
    8. Dust with powdered sugar. Serve Matcha Almond Bostock at room temperature.


    Click below to purchase the Culinary Grade Matcha used in this recipe: