Pistachio-Anisette Bostock With Almonds
Ingredients
4 thick slices brioche bread1⁄3 cup anisette wine
1 cup pistachio butter
1 large egg
1 tablespoon sugar
2⁄3 cup slivered almonds
1⁄4 cup powdered sugar
Directions
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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