Iced Almond Slices Recipes

ALMOND SLICE

Steps:

• In a large bowl, rub the butter and flour with your fingers. Once it resembles bread crumbs, add the sugar and mix until combined.
• Gradually add the cold water a spoonful at a time, continuing to mix with your hands, bringing together to form a dough. You may not need all the water, or you may need a little extra - this can even vary from batch-to-batch.
• Continue to mix the dough in your hands until well formed. Turn out onto work surface, lightly dusted with flour. Gently knead until your dough is smooth.
• Wrap the dough in cling film and pop in the fridge for at least and hour to firm-up before use.
• Pre-heat your oven to 190°c (or 170°c for a fan assisted oven or Gas Mark 5) and grease a 11x7 inch baking tin generously with some margarine/butter. Set aside.
• Remove your pre-made pastry from the fridge and roll on a floured surface to around 5mm thick. Transfer to your pre-greased tin, pushing the pastry into the edges. Trim the excess and line the pastry with some greaseproof paper before filling with baking beans. Blind bake the pastry for 10 minutes to give the bottom a head start and avoid a soggy pastry.
• Following the blind bake - and once cool enough to do so - remove the baking beans and top the pastry with the Raspberry Jam, evenly spreading over the pastry.
• In a large bowl, cream the margarine and sugar until light and fluffy.
• Add the ground almonds and self-raising flour, mixing together before adding the eggs one at a time, continuing to mix to make a smooth batter.
• Spoon the batter on top of your jam-topped pastry and spread. evenly, ensuring to get right to the edges and corners. Top with a generous handful of flaked almonds.
• Bake in your pre-heated oven for 20-25 minutes until golden and spongy in appearance.
• Once completely cool, using a sharp knife, cut into individual slices.

ICED ALMONDS

Steps:

• In a heavy saucepan, melt butter over medium-high heat. Add almonds and sugar. Cook and stir constantly for 7-8 minutes or until syrup is golden brown. Remove from the heat; stir in vanilla. , Immediately drop by clusters or separate almonds on a greased pan. Cool. Store in an airtight container.

SLICED ALMOND MINI

Steps:

• Starting at the center of the cupcake, arrange the sliced almonds in a tight petal pattern. Put another ring of petals around the first, with the almond tips tucked under the first ring. Put the fruit in the center.

LEMON AND ALMOND SLICES

Steps:

• Place cashews in a bowl of boiling water; soak for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a 8x10-inch baking pan with parchment paper.
• Combine ground almonds and coconut sugar in a bowl. Add coconut oil and maple syrup; mix well until a dough is formed. Press dough evenly into the prepared baking pan.
• Bake in the preheated oven until slightly golden, 15 to 20 minutes.
• Drain cashews. Place in a blender with coconut cream, lemon juice, lemon zest, arrowroot starch, and honey; pulse until well combined and a thick cream is formed. Spread over the baked almond base.
• Bake in the oven until golden, about 15 minutes. Cool for 15 minutes; chill in the refrigerator before slicing, about 4 hours.