12Wolferman’s 1910 Original Recipe Mini English Muffins(split)
1 ½cupssliced almonds
powdered sugar(for dusting)
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.
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.