Almond slices (frangipane slices)

31/10/2021 by Judith 41 Comments

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.

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Ingredients

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
Knife
Teaspoon
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 170^oC, 325^oF, 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.

Flour and butter in a baking bowl — Weigh the flour and butter into a bowl

Add half a teaspoon baking powder and 50g 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 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.

Press the mixture into the base of the cake tin and then chill

To prepare the frangipane, start by weighing 100g softened butter and 100g caster sugar into a baking bowl.

Cream the softened butter and sugar together — Place the softened butter and caster sugar in a large 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.

Add the egg, ground almonds and almond essence to the butter/sugar

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.

Add the frangipane mixture over the base — Spoon the frangipane mixture onto the base and spread evenly

How to bake almond slices

Preheat the oven to 170^oC, 325^oF, 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.

Almond slices cooling on a rack — Leave to cool on a wire rack

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, 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.