disappearing almond slice
salted almonds, gooey caramel, buttery shortbread base
a cafe near me sells something called “bikers slice” which is a shortbread base topped with apricots, dark chocolate, shredded coconut and a baked caramel glueing it all together
the flavour combination of apricot, dark chocolate and coconut feels really retro australiana, like an australian women’s weekly slice from the 80s
this slice is like that, but not at all - i swapped the apricots for almonds, nixed the chocolate, and ran out of coconut
the results is more like an almond frangipane slice, with a buttery shortbread base and crunchy almonds suspended in soft caramel
it won’t last long in this house
yields six
ingredients
shortbread
60g butter
25g caster sugar
1 tsp almond essence
0.25 tsp salt
65g plain flour
almond caramel filling
30g butter, melted and cooled
60g cream
50g caster sugar
20g golden syrup
1 egg
1 tsp almond extract
0.25 tsp salt
25g plain flour
0.25 tsp baking powder
100g almonds, roughly chopped
optional: 100g dark chocolate, to top
method
shortbread
preheat the oven to 165°C
line a loaf tin with baking paper
melt the butter (60g) and let cool
stir in the sugar (25g), almond essence (1 tsp), and salt (0.25 tsp)
sift in the flour (65g) and mix to form a stiff dough
pat into the base of the loaf tin and bake for 20-22 minutes until the edges are lightly browned
almond caramel filling
while the shortbread base is baking, stir together the melted butter (30g), cream (60g), sugar (50g), golden syrup (20g), egg (1), and almond essence (1 tsp) in a mixing jug
sift over the salt (0.25 tsp), flour (25g), baking powder (0.25 tsp) and stir through
add the chopped almonds (100g) and stir through to combine
pour the filling over the warm shortbread base and return to the oven
bake for 22-25 minutes
optional: as soon as it comes out of the oven, top with the dark chocolate (100g) and let melt, then spread evenly over the slice
let cool at room temperature for at least 2 hours, then transfer to the fridge to firm up completely (at least 2 hours or overnight)
using a sharp knife, slice into six bars
best served with strong coffee




Pls ship me a box of these they look so goooddd