Almond Slices
These Almond Slices are the one thing we could not make enough of in the shop and it was not just the customers who went wild for them, on several occasions we had to bake an extra batch because the staff had helped themselves before the Almond Slices reached the display.
The good thing with these is you won’t have to worry about storing them, they won’t last long enough.
Almond Slices
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 150 g Short Pastry See my notes below
Filling
- 50 g butter
- 50 g sugar
- 50 g ground almonds
- 50 g semolina or ground rice
- 1 medium egg
- 25 g Almonds blanched and chopped or flaked
- Raspberry Jam
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Line an 18 cm square tin with the short crust pastry and spread your jam over the base.
- Cream the butter and sugar until light and fluffy (use an electric mixer if you wish)
- Add the ground almonds, ground rice and the egg and mix well.
- Spread the mixture over the jam, making sure you go right to the edge, then sprinkle with the chopped almonds.
- Bake in a moderate oven at 190ºc/160ºc Fan/Gas 5 for 20-25 minutes.
- Allow to cool then cut into fingers.
For the Short Pastry recipe go HERE
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From
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In the bakery we avoided blind baking as much as we possibly could, as it made the product too expensive.
These are gorgeous. Glad there is no need to blind bake the pastry as the filling is heavy enough to weight it down.