Almond Slice Recipe

There are some bakes that just instantly transport you back to a place of comfort, a warm kitchen filled with the scent of toasted nuts and sweet pastry. For me, this Almond Slice is precisely that. The first time I made these, my kitchen was enveloped in the most incredible aroma – a rich, buttery shortbread base mingling with sweet raspberry jam and the comforting, marzipan-like fragrance of the almond topping. My family, usually a tough crowd, were drawn in by the smell alone. When they finally took their first bites, the silence that followed was golden, quickly replaced by murmurs of “This is amazing!” and “Can I have another piece?”. The slightly crisp edges of the shortbread, the gooey layer of jam, and the chewy, nutty, and perfectly sweet almond frangipane topping, all crowned with crunchy flaked almonds – it was a symphony of textures and flavours. It has since become a staple for afternoon teas, potlucks, and whenever we crave a truly special, yet remarkably straightforward, treat. It looks impressive, tastes divine, and carries that homemade charm that no store-bought equivalent can ever replicate.

The Ultimate Almond Slice: A Step-by-Step Guide to Perfection

This recipe breaks down the process of creating an Almond Slice that boasts a tender, buttery shortbread base, a vibrant layer of fruity jam, and a gloriously rich and chewy almond topping. Each component is simple on its own, but together they create a harmonious dessert that’s both elegant and deeply satisfying.

Ingredients: Crafting Your Masterpiece

To achieve the perfect balance of textures and flavours, using quality ingredients is key. Here’s what you’ll need:

For the Shortbread Base:

• Unsalted Butter: 175g (6.2 oz or ¾ cup), cold and cubed. Cold butter is crucial for a flaky, tender shortbread. It creates little pockets of steam as it melts during baking, resulting in a lighter texture.
• Plain Flour (All-Purpose Flour): 225g (8 oz or 1 ¾ cups). This forms the structure of our base.
• Caster Sugar (Superfine Sugar): 75g (2.6 oz or ⅓ cup). For sweetness and a slightly tender crumb.
• A Pinch of Salt: To enhance the flavours.

For the Raspberry Jam Layer:

• Good Quality Raspberry Jam: 150g (5.3 oz or ½ cup), seedless if preferred. The jam provides a beautiful tart counterpoint to the sweet base and topping. Strawberry or apricot jam can also be used.

For the Almond Topping (Frangipane-style):

• Unsalted Butter: 150g (5.3 oz or ⅔ cup), softened to room temperature. Softened butter creams better with sugar, incorporating air for a lighter topping.
• Caster Sugar (Superfine Sugar): 150g (5.3 oz or ⅔ cup). Provides sweetness and contributes to the chewy texture.
• Large Eggs: 2, free-range if possible, lightly beaten. Eggs bind the topping ingredients and add richness.
• Ground Almonds (Almond Meal/Flour): 150g (5.3 oz or 1 ½ cups). The star of the show! This provides the distinctive nutty flavour and texture.
• Plain Flour (All-Purpose Flour): 30g (1 oz or ¼ cup). A small amount to help bind the topping and prevent it from being too wet.
• Almond Extract: 1 teaspoon. This significantly boosts the almond flavour, giving it that characteristic marzipan-like aroma.
• Flaked Almonds: 50g (1.8 oz or ½ cup), for sprinkling on top. These toast beautifully during baking, adding a delightful crunch and visual appeal.

Instructions: Bringing Your Almond Slice to Life

Follow these detailed steps for a flawless Almond Slice every time. Patience during cooling is key for neat slices!

Phase 1: Preparing the Shortbread Base

1. Preheat and Prepare Pan: Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4). Grease and line a 20cm x 30cm (8 inch x 12 inch) rectangular baking tin or a 23cm (9 inch) square tin with baking parchment, leaving an overhang on two sides. This overhang will act as handles to lift the slice out easily later.
2. Combine Dry Ingredients for Base: In a large mixing bowl, whisk together the 225g plain flour, 75g caster sugar, and the pinch of salt.
3. Cut in the Butter: Add the 175g cold, cubed unsalted butter to the dry ingredients. Using your fingertips (or a pastry blender or food processor on pulse mode), rub the butter into the flour mixture until it resembles coarse breadcrumbs. Try to work quickly to keep the butter cold.
4. Form the Dough: Bring the mixture together with your hands to form a soft dough. It might seem a little crumbly at first, but it will come together.
5. Press into Pan: Tip the dough into your prepared baking tin. Press it down evenly and firmly across the base using your fingers or the back of a spoon. Ensure it’s level for an even bake.
6. Prick and Pre-bake (Blind Bake): Prick the base all over with a fork. This prevents it from puffing up too much during baking. Bake for 15-20 minutes, or until it’s lightly golden and set. Don’t overbake at this stage, as it will be baked again with the topping.
7. Cool Slightly: Remove the base from the oven and let it cool in the tin for about 10-15 minutes while you prepare the topping. This slight cooling prevents the jam from melting too much and soaking in.

Phase 2: Assembling and Baking the Topping

1. Spread the Jam: Once the base has cooled slightly, carefully spread the 150g raspberry jam evenly over it, leaving a tiny (about ½ cm) border around the edges. This helps prevent the jam from bubbling out and burning.
2. Prepare the Almond Topping:
   • In a separate medium-sized mixing bowl, place the 150g softened unsalted butter and 150g caster sugar. Cream them together using an electric whisk (or a wooden spoon and some elbow grease) until the mixture is pale, light, and fluffy. This step incorporates air, which contributes to a lighter topping.
   • Gradually add the 2 lightly beaten eggs, a little at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of the ground almonds with the egg.
   • Stir in the 1 teaspoon of almond extract.
   • Gently fold in the 150g ground almonds and the 30g plain flour using a spatula or large metal spoon, until just combined. Be careful not to overmix, as this can make the topping tough.
3. Add Topping to Base: Carefully spoon the almond topping mixture over the jam layer. Spread it out gently and evenly using an offset spatula or the back of a spoon, trying not to disturb the jam layer underneath. Make sure it reaches the edges to seal in the jam.
4. Sprinkle with Flaked Almonds: Scatter the 50g flaked almonds evenly over the top of the almond mixture.
5. Bake to Golden Perfection: Return the tin to the preheated oven (still at 180°C / 160°C Fan / 350°F / Gas Mark 4). Bake for a further 25-35 minutes. The slice is ready when the topping is a deep golden brown, firm to the touch, and a skewer inserted into the centre of the almond topping comes out clean (a few moist crumbs are fine, but not wet batter). The flaked almonds should also be nicely toasted. If the top starts to brown too quickly before it’s cooked through, you can loosely tent it with a piece of aluminium foil for the remainder of the baking time.
6. Cool Completely (Crucial Step!): Once baked, remove the tin from the oven and place it on a wire rack. Here comes the most important part for neat slicing: allow the almond slice to cool completely in the tin. This can take several hours at room temperature, or you can speed it up slightly by placing it in the fridge once it’s mostly cool. Attempting to slice it while warm will result in a crumbly mess. Patience is a virtue here!
7. Slice and Serve: Once completely cool (and preferably chilled for the cleanest cuts), use the baking parchment overhangs to carefully lift the entire slice out of the tin and onto a cutting board. Use a large, sharp knife to cut it into squares or bars. Wipe the knife clean between cuts if necessary for extra neatness.

Nutrition Facts

• Servings: This recipe typically yields 16 generous squares (when cut into a 4×4 grid in a 9-inch square tin) or around 12-15 bars (from a rectangular tin).
• Calories per serving (approximate): Around 300-380 kcal per square, depending on the exact size and ingredients used (e.g., sugar content of jam).

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients, brands, and portion sizes.

Preparation Time

• Active Preparation Time: Approximately 25-30 minutes (includes making the base, spreading jam, and making the topping).
• Baking Time:
  • Base: 15-20 minutes
  • With Topping: 25-35 minutes
  • Total Baking Time: Approximately 40-55 minutes
• Cooling Time: At least 2-3 hours at room temperature, or 1-2 hours in the fridge once mostly cooled. This is essential for clean cutting.

Total Time (including cooling): Approximately 3.5 – 5 hours.

How to Serve Your Delicious Almond Slice

These Almond Slices are wonderfully versatile. Here are some delightful ways to serve them:

• Classic Afternoon Tea:
  • Cut into elegant fingers or small squares.
  • Arrange on a tiered cake stand with scones, clotted cream, and other dainty pastries.
  • Serve alongside a pot of your favourite tea – Earl Grey, English Breakfast, or even a fruit infusion pairs beautifully.
• As a Simple Dessert:
  • Serve a generous square slightly warmed (microwave for 10-15 seconds if desired, once cooled and sliced).
  • Accompaniments:
    • A dollop of freshly whipped cream or clotted cream.
    • A scoop of vanilla bean ice cream – the contrast of warm slice and cold ice cream is divine.
    • A drizzle of warm custard.
    • A scattering of fresh berries (raspberries, blueberries, or strawberries) to complement the jam.
• With Coffee or Tea:
  • Perfect for a mid-morning treat or an after-dinner coffee.
  • Its rich flavour stands up well to a strong espresso or a milky latte.
• Packed for Picnics or Lunchboxes:
  • These slices travel well once completely cooled and cut.
  • Wrap individual portions in greaseproof paper or cling film.
  • They make a fantastic, moreish addition to any packed meal.
• Gifting:
  • Arrange a selection of slices in a pretty box tied with a ribbon.
  • They make a wonderful homemade gift for friends, neighbours, or colleagues.
• At Potlucks or Bake Sales:
  • Always a crowd-pleaser due to their appealing look and universally loved flavours.
  • They are easy to transport and serve.

Additional Tips for Almond Slice Perfection

1. Room Temperature Ingredients for Topping: For the almond topping, ensure your butter is properly softened and your eggs are at room temperature. This helps them combine more easily and create a lighter, more emulsified mixture, leading to a better texture. Cold ingredients can cause the mixture to split or curdle.
2. Don’t Overwork the Shortbread: When making the shortbread base, mix the ingredients until they just come together. Overmixing develops the gluten in the flour, which can result in a tough base rather than a tender, crumbly one.
3. Lining the Tin is Your Friend: Don’t skip lining the baking tin with parchment paper, especially leaving an overhang. This not only prevents sticking but makes lifting the entire cooled slice out for easy cutting a breeze. It saves a lot of potential frustration.
4. The Chill Factor for Clean Cuts: I cannot stress this enough: for beautifully neat, professional-looking slices, the almond slice must be completely cold, preferably even chilled in the fridge for an hour before cutting. Use a long, sharp knife, and consider wiping it clean with a damp cloth between cuts.
5. Flavour Variations:
   • Citrus Zest: Add the zest of half a lemon or orange to the shortbread base dough or into the almond topping for a lovely fresh citrus note that complements the almonds and raspberry.
   • Different Jams: While raspberry is classic, feel free to experiment! Apricot jam is a traditional alternative. Cherry, blackcurrant, or even a good quality marmalade could offer interesting twists.
   • Spice it Up: A pinch of cinnamon or cardamom in the almond topping can add a warm, aromatic depth.
   • Chocolate Drizzle: Once cooled and sliced, a light drizzle of melted dark or white chocolate can elevate these slices further for an extra touch of indulgence.

FAQ: Your Almond Slice Questions Answered

Q1: Can I use a different type of nut for the topping?
A: Absolutely! While “Almond Slice” implies almonds, you could certainly experiment. Ground hazelnuts (filberts) would create a lovely, rich flavour, perhaps paired with apricot jam. Ground walnuts or pecans could also work, though they have a stronger flavour profile that might slightly alter the classic taste. If using other nuts, you might want to omit or reduce the almond extract and perhaps add a complementary flavouring like vanilla or a touch of spice.

Q2: How should I store leftover Almond Slices, and how long will they last?
A: Store the cooled and sliced Almond Slices in an airtight container at room temperature. They will keep well for up to 3-4 days. If your kitchen is very warm, or if you prefer, you can store them in the fridge, where they might last a day or two longer (up to 5 days). Storing in the fridge can make them a bit firmer, so you might want to let them come to room temperature for 15-20 minutes before serving.

Q3: Can I freeze Almond Slices?
A: Yes, Almond Slices freeze quite well! Once completely cooled and sliced, wrap individual slices tightly in cling film (plastic wrap) and then place them in a freezer-safe airtight container or a heavy-duty freezer bag. They can be frozen for up to 2-3 months. To serve, thaw them at room temperature for a few hours or overnight in the fridge. They might lose a tiny bit of their initial crispness after freezing and thawing, but they will still be delicious.

Q4: My shortbread base turned out hard, or my almond topping seems dry. What went wrong?
A: For a hard shortbread base, it’s often due to overmixing the dough (developing too much gluten) or overbaking it during the initial blind bake. Work the dough minimally, just until it comes together.
For a dry almond topping, ensure you’re using the correct proportions of wet to dry ingredients – particularly enough butter and eggs. Overbaking the final slice can also dry out the topping. Keep an eye on it and bake only until it’s golden brown and set. Using large eggs as specified is also important for moisture. Also, ensure your oven temperature is accurate; an oven running too hot can dry things out quickly.

Q5: Can I make this recipe gluten-free or vegan?
A:

• Gluten-Free: Yes, this recipe can be adapted to be gluten-free. For the base, use a good quality gluten-free plain flour blend (one that contains xanthan gum, or add it if it doesn’t). For the small amount of flour in the topping, a gluten-free blend will also work. The texture might be slightly different, potentially more crumbly, but still delicious.
• Vegan: Making this recipe fully vegan is more challenging but possible with careful substitutions.
  • Butter: Use a good quality vegan block butter substitute (not a margarine spread) for both the base and topping.
  • Eggs: For the eggs in the topping, you could try a commercial vegan egg replacer suitable for baking, or a combination like flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit to thicken) though this may alter the texture, potentially making it denser. Aquafaba (chickpea brine) whipped and folded in could also be an option for binding and lightness.
  • Ensure your jam is vegan (most are, but some might use gelatin, though rare).
  • The taste and texture will differ from the original, but you can certainly create a tasty vegan almond-style slice. Experimentation might be needed to get it just right.

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