Almond slice recipe (frangipane 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.
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
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- Store in an airtight tin where it will stay fresh for around 3 days.
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- These almond slices are also suitable for freezing. Defrost at room temperature and then store in an airtight container.
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- 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.
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- 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.
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- When you check the cake try to do this as quickly as possible so that the oven does not lose too much heat.
- 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
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