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Home » Quiches, tarts and pastries

Almond slice recipe (frangipane cake slices)

31/10/2021 by Judith 40 Comments

Almond slices are a variation on traditional frangipane slices and have a shortbread style base instead of pastry making them quicker and easier to prepare.

A row of almond slices on a plate.

They have a delicious marzipan flavour and are perfect with a cup of tea or coffee. They are also great for adding to lunch boxes, taking on picnics or served as a dessert or a teatime treat.

Jump to Recipe Print Recipe

One good thing about this almond slice recipe is that there is no need to roll out pastry. And another good thing is that this also reduces the amount of clearing up! Simply pack the base into a tin, top with frangipane and flaked almonds and bake

If you are looking for other ways to use frangipane you may like to bake a Cherry Bakewell tart or make a batch of frangipane mince pies. Or even try this popular recipe for pistachio frangipane.

For this traybake recipe I have included quantities and baking instructions for both an 18 cm by 18cm (7') square tin and a 23cm by 33cm (9" by 13") rectangular tin. The smaller tin will make around 8 slices and the larger tin will make around 12 slices.

The nutritional information in the recipe card below is based on the quantities of ingredients for the 18cm square version.

Ingredients for the base

18cm by 18cm tin

  • 100g plain flour
  • 75g chilled butter
  • ½ teaspoon of baking powder
  • 50g caster sugar

23cm by 33cm tin

  • 150g plain flour
  • 113g chilled butter
  • ¾ teaspoon of baking powder
  • 75g caster sugar

Ingredients for the frangipane topping

18cm by 18cm tin

  • 100g butter (at room temperature)
  • 100g caster sugar
  • 1 large egg
  • 100g ground almonds
  • ½ teaspoon of almond essence
  • 50g flaked almonds

23cm by 33cm tin

  • 150g butter (at room temperature)
  • 150g caster sugar
  • 2 small eggs
  • 150g ground almonds
  • ¾ teaspoon almond essence
  • 75g flaked almonds

How to make almond slices

To prepare the base - weigh the flour and butter into a large baking bowl and rub the butter and flour together.

Flour and butter in a baking bowl.
Weigh the flour and butter into a bowl
Butter and flour mixed together in a baking bowl.
Rub the butter and flour together

Add the baking powder and caster sugar and mix together well.

Add the baking powder and sugar to the butter/flour

Place a sheet of non-stick baking parchment in the bottom of the loose bottomed cake tin. Spoon the mixture into the tin and press into place with the back of a dessert spoon until it is an even thickness and is fully compacted. Place in the fridge until you are ready to add the frangipane topping.

Shortbread mixture in a square cake tin.
Press the mixture into the base of the cake tin and then chill

To prepare the frangipane - place the butter and caster sugar into a baking bowl.

Butter and sugar in a baking bowl.
Place the softened butter and caster sugar in a large bowl

Cream the butter and sugar together using a wooden spoon.

Butter and sugar mixed together in a baking bowl with a wooden spoon.
Cream the softened butter and sugar together with a wooden spoon

Add the ground almonds, almond essence and the egg/s to the butter/sugar mixture and beat with an electric mixer for a couple of minutes. The frangipane mixture will be a stiff consistency.

Frangipane cake ingredients in a baking bowl.
Add the egg, ground almonds and almond essence to the butter/sugar

Spread the frangipane mixture evenly over the base and then sprinkle the flaked almonds over the top.

Frangipane cake mixture over a shortbread base in a square cake tin.
Spoon the frangipane mixture onto the base and spread evenly

How to bake almond slices

18cm square cake - 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 (about 35 to 45 minutes)

23cm by 33cm cake - preheat the oven to 150oC, 300oF, gas mark 2. Place in the centre of the oven and bake until the cake is firm in the centre (about 45 minutes).

Place the cake tin on a wire cooling rack to cool for around 30 minutes and then carefully remove the cake from the tin and leave to cool on the rack.

Cut into individual slices when the cake has fully cooled.

Almond cake on a wire cooling on a rack.
Leave to cool on a wire rack

To store

  • Store in an airtight tin where your frangipane slices will stay fresh for around 3 days.
  • They are also suitable for freezing. Defrost at room temperature and then store in an airtight container.

Tips

  1. 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. If the butter is used straight from the fridge it will be too hard to mix.
  2. 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.
  3. When you check whether the cake is cooked try to do this as quickly as possible so that the oven does not lose too much heat.

Other frangipane recipes

  • Cherry and almond Bakewell tart
    Cherry Bakewell tart (frangipane)
    Cook Time1 Hours 55 Minutes
  • Pistachio frangipane
    Pistachio frangipane
    Cook Time2 Hours
  • Overhead view of a group of frangipane mince pies on a wire rack.
    Frangipane mince pies
    Cook Time1 Hours
  • Raspberry frangipane tart
    Raspberry frangipane tart (with sweet shortcrust pastry)
    Cook Time1 Hours 55 Minutes

Almond slices (frangipane slices)

Almond slice recipe (frangipane cake slices)

Almond slices are a variation on traditional frangipane slices and have a shortbread style base instead of pastry making them quicker and easier to prepare. They have a delicious marzipan flavour and are perfect with a cup of tea or coffee or for a teatime treat. They are also great for adding to lunch boxes, taking on picnics, served as a dessert or a teatime treat.
5 from 24 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 45 minutes mins
Cooling time in tin 30 minutes mins
Total Time 2 hours hrs
Course Dessert, Snack
Cuisine European
Servings 8 slices
Calories 390 kcal

Ingredients
 
 

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

Instructions
 

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.

To assemble

  • 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.

To bake

  • 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.

Notes

Note
The nutritional information in the recipe card is based on the quantities of ingredients for the 18cm by 18cm tin (approx 8 slices). 
To store
    • Store in an airtight tin where it will stay fresh for around 3 days.
    • These almond slices are also suitable for freezing. Defrost at room temperature and then store in an airtight container.
Tips
    • 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. 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.
    • When you check the cake try to do this as quickly as possible so that the oven does not lose too much heat. 

Nutrition

Calories: 390kcalCarbohydrates: 32gProtein: 6gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 67mgSodium: 176mgPotassium: 73mgFiber: 2gSugar: 20gVitamin A: 576IUCalcium: 68mgIron: 1mg
Keyword almonds, Cake, Frangipane
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Sue

    May 14, 2022 at 5:22 pm

    5 stars
    So simple, yet so delicious!

    Reply
    • Judith

      October 17, 2022 at 9:03 pm

      Thank you for trying this recipe 🙂

      Reply
  2. Emily Flint

    May 14, 2022 at 7:39 pm

    5 stars
    Oh boy, I love almonds and I'm so glad I found this recipe! It was so easy to make and delicious.

    Reply
    • Bethany

      October 15, 2022 at 6:15 pm

      This looks so amazing! I love the almonds on top. Will be making asap.

      Reply
      • Judith

        October 17, 2022 at 9:00 pm

        I hope you enjoy them 🙂

        Reply
    • Judith

      October 17, 2022 at 9:01 pm

      Reply
    • Judith

      October 17, 2022 at 9:03 pm

      I'm pleased you found them easy to make and found them delicious 🙂

      Reply
      • YVONNE DUNCAN

        December 28, 2024 at 1:25 am

        I'm glad I found this simple recipe with step by step pictorial method. I am an experienced Baker but never made frangipane before. I put seedless raspberry jam on tip of the shortbread base which is a Scottish recepie then topped with the frangipane and flaked almonds. it turned out beautifully and was very popular in our house. Thank you.

        Reply
        • Judith

          December 29, 2024 at 8:28 pm

          Hi Yvonne, thank you for trying this almond slice recipe and for taking the time to leave your feedback. The addition of raspberry jam sounds delicious! I'm pleased you enjoyed them, they are definitely a favourite with my family 😊

          Reply
  3. Jacqui

    May 14, 2022 at 9:00 pm

    5 stars
    These are absolutely divine! I used a dairy-free butter and it worked great. Thank you for sharing this tasty recipe.

    Reply
    • Judith

      October 17, 2022 at 8:54 pm

      Thank you for letting me know they work using dairy free butter to make a dairy free frangipane.

      Reply
  4. nancy

    May 15, 2022 at 4:23 am

    5 stars
    i couldn't believe how easy this recipe was to pull off! everyone loved it at dinner tonight when i took it out!

    Reply
    • Judith

      October 17, 2022 at 8:58 pm

      I'm pleased everyone enjoyed them 🙂

      Reply
  5. Shilpa

    May 15, 2022 at 1:02 pm

    5 stars
    These almond slices were so delicious. Loved it!

    Reply
    • Judith

      October 17, 2022 at 8:57 pm

      It's great to hear you enjoyed them 🙂

      Reply
  6. Gina Abernathy

    May 15, 2022 at 2:58 pm

    5 stars
    So simple and tasty!

    Reply
    • Judith

      October 17, 2022 at 8:57 pm

      Thank you for trying this recipe 🙂

      Reply
  7. Katie

    May 15, 2022 at 2:59 pm

    5 stars
    Love these almond slices!! Perfect flavor and texture!

    Reply
    • Judith

      October 17, 2022 at 8:56 pm

      I'm pleased to hear you enjoyed them 🙂

      Reply
  8. Chef Mireille

    May 15, 2022 at 5:26 pm

    5 stars
    I'm all about that frangipane. I love anything made with it and this came out so delicious!

    Reply
    • Judith

      October 17, 2022 at 8:56 pm

      Thank you for trying this almond slice recipe 🙂

      Reply
  9. Bobbie

    May 18, 2022 at 12:56 pm

    5 stars
    Delicious and great step-by-step instructions!

    Reply
    • Judith

      October 17, 2022 at 8:55 pm

      I'm pleased you found them easy to make. Thank you for trying 🙂

      Reply
  10. Andrea

    October 15, 2022 at 5:38 pm

    5 stars
    these almond slices turned out to be such a good snack! so healthy too!

    Reply
    • Judith

      October 17, 2022 at 8:52 pm

      Thank you for trying this recipe 🙂

      Reply
  11. Audrey

    October 15, 2022 at 6:43 pm

    5 stars
    Simple but turned out so good

    Reply
    • Judith

      October 17, 2022 at 8:50 pm

      I'm pleased they turned out well 🙂

      Reply
  12. nancy

    October 16, 2022 at 3:02 am

    5 stars
    i loveeee FRANGIPANE slices - what a delicious and easy recipe to make at home. thanks for the useful tips

    Reply
    • Judith

      October 17, 2022 at 8:50 pm

      They are one of my favourites, thank you for trying them 🙂

      Reply
  13. Emily Flint

    October 16, 2022 at 7:48 pm

    5 stars
    I LOVE almond anything and these were perfect for a sweet breakfast treat! YUM!

    Reply
    • Judith

      October 17, 2022 at 8:47 pm

      I love anything with almonds too! I'm pleased you enjoyed them 🙂

      Reply
  14. Sarah

    October 17, 2022 at 12:38 pm

    5 stars
    I love anything almond and this did not disappoint. The crumble base was so easy, will be making this again 🙂

    Reply
    • Judith

      October 17, 2022 at 8:46 pm

      Good to hear you found them easy to make and enjoyed them. Thank you for letting me know! 🙂

      Reply
  15. Judith

    October 17, 2022 at 9:00 pm

    It's good to hear you enjoyed them. Thank you for letting me know

    Reply
  16. Greta

    October 17, 2022 at 10:50 pm

    5 stars
    I love how it came out! I'll do it again for the weekend. thank your recipe!

    Reply
  17. Shelby

    October 31, 2022 at 2:28 pm

    5 stars
    These are my mom's favorite dessert! Such a delicious recipe.

    Reply
  18. Sue

    December 04, 2023 at 6:05 pm

    5 stars
    Desperate to try this scrumptious looking recipe, but have been unable to find a 7” loose bottomed cake tin. (But have been looking for a brownie type tin.). Would this work in a non loose-bottomed cake tin?
    If it must be a loose-bottomed cake tin, would a deep sided one (around 3” deep work?)
    Hope you can advise - thank you - Sue.

    Reply
    • Judith

      December 04, 2023 at 7:41 pm

      Hello Sue. Yes, you could make this using a non-loose bottomed tin but I recommend lining both the base and two sides with a single sheet of lining paper (plus separate lining for the other sides) so that you can easily lift the cake out of the tin after baking. A deep sided tin 3" deep would be fine, in fact that is what I often use.
      I have also made this many times using 1.5 times the ingredients baked in a 23cm by 33cm tin. For this size I use 2 small eggs in place of 1.5 large eggs and bake at 150 deg C for 45 minutes. If you have a tin this size that that would give you another option (plus extra cake 🙂).

      Reply
      • Sue

        December 04, 2023 at 11:43 pm

        5 stars
        Hello Judith - Thank you so much for so promptly sending me such helpful information; Sue.

        Reply
5 from 24 votes (6 ratings without comment)

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