Lemon-Ricotta Bostock

Frangipane:

1 1/3 cup slivered toasted almonds

2/3 cups granulated sugar

6 tablespoons unsalted 

butter, softened

2 eggs

1/2 teaspoon kosher salt

Syrup: 

1/4 cup granulated sugar

1/4 cup water

6 slices brioche

3/4 cup lemon curd

1 cup ricotta

Heat oven to 425F. Line a baking sheet with parchment. 

Make frangipane: In a food processor, combine sugar and almonds. Process until finely ground. Add butter and process until smooth. Add eggs and process until combined. Mix in salt. 

Make syrup: In a small saucepan, combine sugar and water. Heat until sugar is dissolved. 

Place brioche on prepared pan. Brush one side generously with syrup, then spread with frangipane. Bake until frangipane is set and edges are browned, about 10 minutes. 

Remove from oven and let cool completely. Spread with lemon curd and dollop ricotta on top. Serve immediately.