Almond slices are every bit as delicious as traditional frangipane slices but they are made with a simple light base instead of pastry which makes them quicker to prepare. They have a delightful chewy texture and are equally good served either hot or cold. This almond slice recipe is easy to follow and has no complicated steps. Unlike many frangipane recipes, the base is formed with compacted crumble mixture rather than pastry. And as no pastry is used in this recipe these frangipane slices are quick to make and generate less clearing up than if pastry were used.
For the base:
- 100g plain flour
- 75g butter
- Half a teaspoon baking powder
- 50g caster sugar
For the frangipane topping:
- 100g butter (softened)
- 100g caster sugar
- 1 large egg
- 100g ground almonds
- Half a teaspoon almond essence
- 50g flaked almonds
Equipment needed to make almond slices
- Kitchen scales
- Two large baking bowls
- Dessert spoon to compress the base into the cake tin
- Wooden spoon to cream the butter and sugar for the frangipane
- Electric mixer
- 18cm by 18cm (7" by 7") loose bottomed square cake tin (or equivalent sized rectangular tin)
- Non-stick baking parchment
- Wire cooling rack
Before starting this recipe
- Remove 100g butter (for the frangipane) from the fridge to allow it to reach room temperature and soften.
- Preheat the oven to 170oC, 325oF, gas mark 3.
How to make almond slices
To prepare the base, weigh 100g flour and 75g butter into a large baking bowl and rub the butter and flour together.
Add half a teaspoon baking powder and 50g caster sugar and mix together well.
Place a sheet of non-stick baking parchment in the bottom of the loose bottomed cake tin. Spoon the base mixture into the tin and compress into place with the back of a dessert spoon until it is an even thickness and fully compacted. Place in the fridge until you are ready to add the frangipane topping.
To prepare the frangipane, start by weighing 100g softened butter and 100g caster sugar into a baking bowl.
Cream the butter and sugar together using a wooden spoon until thoroughly mixed.
Add 100g ground almonds, half a teaspoon almond essence and the egg to the butter/sugar mixture and beat with an electric mixer for a couple of minutes. The frangipane mixture will be fairly stiff.
Take the cake tin out of the fridge. Spread the frangipane mixture evenly over the base and then sprinkle 50g flaked almonds over the surface of the cake mixture up to the edges of the tin.
How to bake almond slices
Preheat the oven to 170oC, 325oF, gas mark 3. Place in the centre of the oven and bake until the cake is firm in the centre. This is likely to take around 35 to 45minutes, but check after 35 minutes to avoid overcooking. When you check the cake, try to do this as quickly as possible so that the oven does not lose too much heat. Place a baking sheet at a lower level than the cake tin in case any of the cake mixture drips during the baking time.
Place the cake tin on a wire cooling rack for around 30 minutes and then carefully remove the cake from the tin. Leave to cool on the wire rack. Cut into individual frangipane slices when the cake has fully cooled. I usually cut into eight slices but you can make them larger or smaller if you prefer.
- Make sure the butter for the frangipane (not the base) has softened before starting to cream together the butter and sugar. This can be done by removing from the fridge ahead of starting to prepare the frangipane, or by using the appropriate setting on a microwave to soften (but take care not to melt). If the butter is used straight from the fridge it will be too hard to mix.
- This recipe is not suitable for doubling the quantities as it will affect the baking time. If you would like to bake a larger quantity then I recommend baking in separate batches.
- Store the almond slices in an airtight tin. They will keep for around 3 days.
You may also like to try cherry and almond Bakewell tart, a delicious frangipane recipe with sweet shortcrust pastry case.
Almond slices (frangipane slices)
- Kitchen scales
- Two large bowls
- 1 Teaspoon
- 1 Dessertspoon
- Wooden spoon
- Electric mixer
- 18cm by 18cm (about 7" by 7") loose bottomed cake tin
- Non stick baking parchment
- Metal baking tray
- Wire cooling rack
For the base
- 100 g flour
- 75 g butter
- 0.5 teaspoon baking powder
- 50 g caster sugar
For the frangipane
- 100 g butter (at room temperature)
- 100 g caster sugar
- 1 egg
- 100 g ground almonds
- 0.5 teaspoon almond essence
- 50 g flaked almonds
To prepare the base
- Weigh the flour and butter into a bowl and rub together.
- Add the baking powder and caster sugar and mix well.
- Line the base of the tin with non stick baking parchment.
- Spoon the base mixture into the tin, spread to an even thickness and compact with the back of a spoon.
- Place in the fridge until you are ready to add the frangipane topping.
To prepare the frangipane
- Weigh the butter and sugar into a bowl and cream together using a wooden spoon.
- Add the ground almonds, almond essence and egg and beat with an electric mixer for a couple of minutes.
- Remove the cake tin from the fridge and spread the frangipane over the base to an even thickness.
- Sprinkle the flaked almonds evenly over the frangipane.
- Preheat the oven to 170C, 325F, gas mark 3.
- Bake in the centre of the oven, with a tray below the cake tin, until the centre of the cake is firm (around 35 to 45 minutes). Check after 35 minutes to avoid overcooking.