Almond Slice

This delightful Almond Slice is created with a 4-ingredient shortbread base and an indulgent almond caramel topping.

Course Dessert, Slice, Snack

Keyword almond, caramel, shortbread

Prep Time 15

Cook Time 40

Servings rectangles

Calories 299kcal

Author Samantha Pickthall

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

US Customary - Metric

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