Pistachio-Anisette Bostock With Almonds


4 thick slices brioche bread

1⁄3 cup anisette wine

1 cup pistachio butter

1 large egg

1 tablespoon sugar

2⁄3 cup slivered almonds

1⁄4 cup powdered sugar


Preheat oven to 350 °F.

Arrange sliced breads on a lined cookie tray at least 3 inches apart.

Brush tops with anisette wine.

In a bowl, stir together pistachio butter, egg and sugar.

Equally spread pistachio mixture on each slice bread. Top with slivered almonds.

Bake for 5 minutes or until tops are bubbly and toasted lightly. It's done when bottom of each sliced bread are golden brown.

Learn MORE / Get RECIPE at Broiled H via Food.com

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