We developed this recipe to work with bread that measures 3½ by 4½ inches. We used Bob’s Red Mill Super-Fine Almond Flour in this recipe. For simplicity in measuring, this recipe makes more orange syrup than is required; leftover syrup is lovely stirred into seltzer or tea. We strongly prefer the floral notes of orange blossom water here, but you can substitute vanilla extract, if desired. We prefer the visual simplicity of blanched sliced almonds here, but unblanched can be used. We strongly recommend using a pastry brush with natural-fiber bristles, which can wick up more liquid than a silicone brush, to apply the syrup in step 4. To add fruit to bostock, before adding the nuts, top each slice with 2 tablespoons strawberries cut into ¾-inch pieces, 14 to 16 blueberries, 8 raspberries, or 2 teaspoons mini chocolate chips. Enjoy this pastry for brunch or as a treat.

Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet and bake until almost dry throughout (center should remain slightly moist and give when gently pressed), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and set aside to cool. Increase oven temperature to 375 degrees.

FOR THE ORANGE SYRUP: Meanwhile, whisk sugar, warm water, and zest in bowl until sugar has dissolved. Let cool completely, about 10 minutes. Strain through fine-mesh strainer set over bowl or 1-cup liquid measuring cup, pressing on solids to extract as much syrup as possible; discard zest. Stir in orange blossom water and set aside. (Syrup can be refrigerated for up to 1 week.)

FOR THE FRANGIPANE: Mix butter, sugar, and salt in medium bowl with silicone spatula until well combined. Add egg and almond extract and stir until mostly incorporated (mixture will look separated). Add almond flour and all-purpose flour and mix until smooth. (Frangipane can be refrigerated for up to 1 week. Bring to room temperature before using.)

Remove wire rack from baking sheet. Line sheet with parchment paper and arrange bread evenly on top. Brush both sides of each slice with 1 tablespoon syrup (2 tablespoons per slice). (You will have about ¼ cup syrup left over.) Top 1 side of each slice with ¼ cup frangipane and, using small offset spatula or back of spoon, spread into even layer across surface of bread. Top each slice with 2 tablespoons almonds, spreading so they are in an even, mostly single layer, and gently press to adhere. (Fully assembled bostock can be refrigerated for 24 hours.)

Bake until almonds are lightly browned and bottoms of bread are deeply browned, 18 to 24 minutes, rotating sheet halfway through baking. Transfer bostock to wire rack and let cool for at least 15 minutes (bostock will firm and crisp as it cools). Dust with confectioners’ sugar. Serve warm or at room temperature. (Leftovers can be stored at room temperature for 24 hours or frozen for up to 2 weeks. Reheat on parchment-lined sheet in 350-degree oven for 15 minutes. Bottoms of reheated bostock will be softer.)

Easy Components Add Up to a Dazzling Treat