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Mini Bostock Bites

5 from 2 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6

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.
Author: Curtis Stone
Course: Breakfast
Cuisine: French
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