Pistachio-Anisette Bostock With Almonds - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 \u00b0F.
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.