Almond and Honey Slice

There are certainly a lot of showy-offy sweets out there, but sometimes all you need is something simple to nibble on while drinking tea or coffee. These Almond and Honey Slice hits the spot. It’s got a crumbly buttery shortbread base with a honey crusted sliced almond topping. Don’t be fooled by it’s simplicity, it’s utterly delicious and so addictive! Not only that, it’s also very easy and takes no time at all to bake. I’m fairly certain, that if you love nuts, these too will become your favourite.

I’ve been making this beautiful Almond and Honey slice for years, the recipe of which I found in an old cookbook called French Dinner Party published by Australian Women’s Weekly. I have since then lost the cookbook, but the recipe endures, and I tend to make this often. I sometimes plan on coating them in a bit of chocolate, as per the original recipe, but I never get the chance, as they tend to disappear very quickly. Oh well,maybe one day.

What you need to make Almond and Honey Slice

• From the fridge/Pantry – Almond Flour or Almond Meal, Plain Flour,Caster Sugar,Butter,Egg,Vanilla Extract,zest from one Orange,Honey and sliced Almonds.
• One 23cm square baking tin

Easy does it..

• Make the base by combining flour,almond meal,sugar together. Stir in the egg yolk,melted butter and vanilla until it forms into a crumbly dough. Add a tablespoon of water if the dough is too dry.
• Press the dough into the prepared pan, so it covers the bottom evenly. Level the surface so it’s even. Bake in a preheated oven for about 15 minutes. While the base is baking make the almond topping.
• When the base is baked, pour the topping over the base,spreading it over the top. Return pan to the oven and bake for another 10 to 15 minutes or until the almond topping is golden.
• Cool in the tin for about 15 minutes, then remove from the pan and slice into squares.

The following recipe calls for a combination of plain and almond flour. However if gluten is an issue, just substitute the plain flour with the same amount of gluten free flour.

Need more nutty sweetness? Check out my recipe for Pistachio Shortbread Cookies and Amaretti Cookies. And if you have any questions regarding this recipe or just want to say hello, please leave me a message via the comment section below. I would love to hear from you.

Almond and Honey Slice

Recipe by acmowlai

0.0 from 0 votes

Course: DessertCuisine: GlobalDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

25

minutes

Ingredients

• Shortbread Base

• 1/2 cup Almond Flour (or Almond Meal)

• 3/4 cup Plain Flour

• 4 tablespoons Caster Sugar

• 75g Butter, melted and cooled

• 1 large Egg Yolk

• 1 teaspoon Vanilla Extract

• Topping

• 6o g Butter

• 1/3 cup Sugar

• Finely grated zest of 1 Orange

• 2 Tablespoons Honey

• 1 cup sliced Almonds

Directions

• Preheat oven to 200°C or 180°C fan forced. Line a 23cm square baking tin with baking paper allowing for a bit of overhang on the sides. This will make it easier to lift up the slice.
• In a medium mixing bowl, combine the plain flour, sugar and almond flour together. Stir in the egg yolk, vanilla and cooled melted butter and mix with a fork until it forms into a crumbly dough. Add a tablespoon of water, if the mixture is too dry.
• Place the dough into the pan so it covers the bottom evenly. If preferred, use a square of baking paper on top of the dough and use the bottom of a drinking glass to even out the surface. Once the surface is level, discard the baking paper used. Bake in the oven for 15 minutes.
• While base is baking, make the Almond topping, see directions below.
  
• Spoon the almond topping over the baked shortbread base from step 3, spreading it evenly over the top. Bake a further 10 to 15 minutes or until the almond topping is golden and bubbly. Cool in the pan, about 15 minutes.
  
• Remove from the pan and cut into squares.
• Honey Almond Topping
• In a small saucepan, place butter and cook on medium until butter is melted. Stir in sugar and honey and continue cooking until sugar is dissolved about 3 minutes. Remove from heat and mix in the almonds and orange zest, so the nuts are fully coated.

Notes

• Best on the day that it was baked, but will keep for a week in a covered container.