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Almond Slice

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This delightful Almond Slice is created with a 4-ingredient shortbread base and an indulgent almond caramel topping. The almonds are coated in homemade caramel which pairs perfectly with the shortbread base.

Be sure to check out more easy slice recipes like this almond caramel slice!

Almond slices stacked together on a serving plate

The shortbread base is kept simple by using 4 ingredients of butter, plain flour, brown sugar, and salt. Its smooth buttery texture balances out the sweet crunchy almond topping. The easy rich caramel sauce also pairs perfectly with the shortbread. 

This almond slice is a variation of my Pecan Pie Bars recipe but made with almonds instead of pecans. Another recipe that you may like to try is this Cheats Caramel Slice that also includes a delicious smooth caramel sauce. 

If you’re looking for a slice that uses more nuts than almond or pecans, try making a batch of these Nutty Chocolate Brownies which includes almonds, pecans, and cashews. 

Close up of a slice to show the cut almonds and layers

🥜 Why You Will Love This Slice

  • The crunchy almond topping is rich and indulgent. 
  • Simple homemade caramel sauce is created with 5-ingredients.
  • A classic shortbread base made in one bowl.

📋 Ingredient Notes

Ingredients in bowls that are needed to make this almond slice

Butter: Ensure this butter for the shortbread base has softened to room temperature before adding it to your mixture. This makes it easier for you to rub the butter into the flour. 

Brown sugar: Use regular light brown sugar and not dark brown sugar. 

Almonds: Use whole plain raw almonds for this almond slice. No need to chop them up prior to mixing them through your caramel sauce. 

Cream: You can use either regular dairy cream or coconut cream for the caramel sauce. 

🥣 Step By Step Instructions

1) In a large mixing bowl add flour, sugar, and salt. Mix to combine well. 

Process image of mixing the dry ingredients together

2) Add softened butter and using your hands, rub the butter into the dry ingredients until you reach a crumbly texture, this will take a few minutes. This crumbly dough should stick together when pressed. 

Rubbing the butter into the dry ingredients

3) Transfer the dough into the lined pan and press it in firmly to create the base. 

4) Bake for 15 minutes until lightly golden around the edges. 

Shortbread base pressed into square baking pan ready to bake

5) In a medium sized pot, place in the butter, sugar, maple syrup, and cream. 

6) When your shortbread base has 5 minutes remaining baking time, place the pot over low heat. Slowly heat it through until the butter has completely melted, not allowing it to bubble yet. 

7) Increase the heat to high and bring to a boil. Continue to boil for 2 minutes. Stirring occasionally. After 2 minutes, turn off the heat and stir through salt.

Making the caramel in a pot until boiled and cooked

8) Pour in almonds and mix until completely coated. 

Coating the almonds in the caramel sauce

9) Pour topping mixture over the base and spread it out evenly. 

10) Return to the oven and bake for a further 20 minutes. It will bubble and turn golden all over. 

Almond topping poured over the base and baked

11) Remove from oven, set aside, and allow it to cool in the pan for 40 minutes. Then remove from pan, transfer to a wire rack and let it cool completely before slicing. 

12) Slice into squares or rectangles. Enjoy!

Close up image of a slice to show the shortbread base

💭 Top Tips

Ensure your butter is softened to room temperature for the shortbread. This makes it easier to rub it into the flour. 

Bring the caramel sauce to a boil once the shortbread base has baked and has come out of the oven. However, do not leave the base out for too long before pouring over the cooked caramel. 

Leave the cooked slice to cool down in the pan for 40 minutes before removing it. This is because the slice will still be soft straight from the oven and it needed to firm up before removing it from the pan. Otherwise, it will break. 

Store in an airtight container, in a dry dark pantry for 1 week – 10 days. Or keep in the refrigerator if it begins to soften/melt too much in a warm room. 

Overhead image of one slice

🥄 Related Recipes

Almond slice stacked together on a plate ready to serve

Almond Slice

Samantha Pickthall
This delightful Almond Slice is created with a 4-ingredient shortbread base and an indulgent almond caramel topping.
5 from 3 votes
Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert, Slice, Snack
Servings 15 rectangles
Calories 299 kcal

Ingredients
 
 

Shortbread Base

  • 150 g (3/4 cup) unsalted butter, cubed and softened to room temperature
  • 1 1/2 cups plain all-purpose flour scoop & leveled
  • 1/3 cup brown sugar, lightly packed
  • 1/4 tsp fine salt

Almond Topping

  • 1 1/2 cups whole almonds
  • 1/3 cup unsalted butter
  • 1/3 cup brown sugar, lightly packed
  • 1/3 cup pure maple syrup
  • 2 Tbsp thickened/heavy cream or full-fat coconut cream
  • 1/4 tsp fine salt

Instructions
 

Shortbread Base

  • Preheat oven to 180ºC (350ºC). Line with parchment paper, a square 9-inch x 9 inch (22cm x 22cm) baking pan. Set aside.
  • Before beginning, ensure the butter is cubed and has softened to room temperature.
  • In a large mixing bowl add flour, sugar, and salt. Mix to combine well.
  • Add softened butter and using your hands, rub the butter into the dry ingredients until you reach a crumbly texture, this will take a few minutes. This crumbly dough should stick together when pressed.
  • Transfer the dough into the lined pan and press it in firmly to create the base.
  • Bake for 15 minutes until lightly golden around the edges.
  • Whilst the base is baking, prepare the ingredients for your almond caramel topping.

Almond Topping

  • In a medium sized pot, place in the butter, sugar, maple syrup, and cream.
  • When your shortbread base has 5 minutes remaining baking time, place the pot over low heat. Slowly heat it through until the butter has completely melted, not allowing it to bubble yet.
  • When you remove the base from the oven, set it aside and bring the pot mixture to a boil by increasing the heat to high.
  • Once boiling, continue to boil for 2 minutes. Stirring occasionally.
  • After 2 minutes, turn off the heat and stir through salt.
  • Pour in almonds and mix until completely coated.
  • Pour topping mixture over the base and spread it out evenly.
  • Return to the oven and bake for a further 20 minutes. It will bubble and turn golden all over.
  • Remove from oven, set aside, and allow it to cool in the pan for 40 minutes. Then remove from pan, transfer to a wire rack and let it cool completely before slicing.
  • Slice into squares or rectangles.
  • Enjoy!

Notes

Ensure your butter is softened to room temperature for the shortbread. This makes it easier to rub it into the flour.
Bring the caramel sauce to a boil once the shortbread base has baked and has come out of the oven. However, do not leave the base out for too long before pouring over the cooked caramel.
Leave the cooked slice to cool down in the pan for 40 minutes before removing it. This is because the slice will still be soft straight from the oven and it needed to firm up before removing it from the pan. Otherwise, it will break.
Store in an airtight container, in a dry dark pantry for 1 week – 10 days. Or keep in the refrigerator if it begins to soften/melt too much in a warm room.

Nutrition

Calories: 299kcalCarbohydrates: 27gProtein: 5gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 35mgSodium: 147mgPotassium: 153mgFiber: 2gSugar: 14gVitamin A: 406IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Keyword almond, caramel, shortbread
Tried this recipe? Let us know how it was!
5 from 3 votes (3 ratings without comment)

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