Honey Almond Slice
Honey Almond Slice
Ingredients
- 1 sheet shortcrust pastry
- 130 g butter
- 1/3 cup caster sugar
- 1/2 cup honey
- 1 tablespoon vanilla
- big pinch salt
- 3 tablespoons cream
- 220 g flaked almonds
Instructions
- 1
Preheat the oven to 180°C.
⏱️ 10 min•🌡️ 180 - 2
Place the sheet of store-bought shortcrust pastry into a tin, ensuring it comes up the side a tiny bit. Blind bake the pastry until lightly golden, for about 12 minutes.
⏱️ 12 min•🌡️ 180
- 3
While the pastry bakes, prepare the caramel mixture. In a saucepan, melt together the butter, caster sugar, honey, vanilla, a big pinch of salt, and cream.
⏱️ 5 min
- 4
Place the saucepan on the stove over medium heat and bring the mixture gently to a simmer. Cook until everything is smooth and bubbling, stirring occasionally.
⏱️ 5 min
- 5
Once smooth and bubbling, remove the saucepan from the heat and stir through the flaked almonds.
⏱️ 2 min
- 6
Pour the almond mixture evenly over the blind-baked pastry base. Spread the mixture over the pastry base as well as possible. You can gently tap the tin on the counter to help it settle.
⏱️ 3 min
- 7
Bake for 25–30 minutes, or until the topping is golden brown and set.
⏱️ 30 min•🌡️ 180
- 8
Let the honey almond slice cool in the tin for 10 minutes at room temperature.
⏱️ 10 min
- 9
Transfer the tin to the fridge and chill for at least 1 hour before slicing. This step is crucial for clean slices.
⏱️ 60 min
- 10
Once thoroughly chilled, carefully remove the slice from the tin and cut into desired serving pieces.
⏱️ 2 min
Kitchen Tools
Honey Almond Slice
- 1 sheet shortcrust pastry
- 130 g butter
- 1/3 cup caster sugar
- 1/2 cup honey
- 1 tablespoon vanilla
- big pinch salt
- 3 tablespoons cream
- 220 g flaked almonds
Instructions
- 1
Preheat the oven to 180°C.
⏱️ 10 min•🌡️ 180 - 2
Place the sheet of store-bought shortcrust pastry into a tin, ensuring it comes up the side a tiny bit. Blind bake the pastry until lightly golden, for about 12 minutes.
⏱️ 12 min•🌡️ 180 - 3
While the pastry bakes, prepare the caramel mixture. In a saucepan, melt together the butter, caster sugar, honey, vanilla, a big pinch of salt, and cream.
⏱️ 5 min - 4
Place the saucepan on the stove over medium heat and bring the mixture gently to a simmer. Cook until everything is smooth and bubbling, stirring occasionally.
⏱️ 5 min - 5
Once smooth and bubbling, remove the saucepan from the heat and stir through the flaked almonds.
⏱️ 2 min - 6
Pour the almond mixture evenly over the blind-baked pastry base. Spread the mixture over the pastry base as well as possible. You can gently tap the tin on the counter to help it settle.
⏱️ 3 min - 7
Bake for 25–30 minutes, or until the topping is golden brown and set.
⏱️ 30 min•🌡️ 180 - 8
Let the honey almond slice cool in the tin for 10 minutes at room temperature.
⏱️ 10 min - 9
Transfer the tin to the fridge and chill for at least 1 hour before slicing. This step is crucial for clean slices.
⏱️ 60 min - 10
Once thoroughly chilled, carefully remove the slice from the tin and cut into desired serving pieces.
⏱️ 2 min