Mini Bostock Bites
Ingredients:
- 1 cup granulated sugar (divided)
- 2 Harry & David® Oranges (zested, juiced)
- ¾ cup almond flour
- 1 tablespoon all-purpose flour
- 1 teaspoon cornstarch
- 6 tablespoons unsalted butter (softened)
- 1 large egg
- 1 ½ teaspoons pure almond extract
- 12 Wolferman’s 1910 Original Recipe Mini English Muffins (split)
- 1 ½ cups sliced almonds
- powdered sugar (for dusting)
Instructions:
- Position racks in center and lower third of oven and preheat oven to 375° F.
- In small saucepan over medium heat, whisk 1/2 cup granulated sugar, 1/2 cup orange juice, 1 tablespoon orange zest, and 1/3 cup water. Bring to simmer, whisking to dissolve sugar. Cool syrup to room temperature.
- Meanwhile, in a small bowl, mix almond flour, all-purpose flour, and cornstarch. In a medium bowl, using an electric hand mixer, beat 1/2 cup granulated sugar and butter for 3 minutes, or until light and fluffy. Add egg and almond extract and beat until blended. Add flour mixture and beat until just blended.
- Arrange Wolferman’s 1910 Original Recipe Mini English Muffins, cut side up on two large sheet trays, and brush each with 2 teaspoons of syrup. Spread 1 tablespoon of almond cream over each muffin half and sprinkle with almonds.
- Bake bostock bites for 16 to 18 minutes, or until almonds are toasted and bottoms of muffins are golden. Transfer bostock bites to wire rack and cool 2 minutes. Dust with powdered sugar and serve warm.
Notes:
Make-Ahead: Syrup and almond cream can be made up to 3 days ahead, covered separately and refrigerated. Bring almond cream to room temperature before spreading on Wolferman’s 1910 Original Recipe Mini English Muffins.