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I will start this post by saying I can’t claim the credit for this delicious recipe. I was recently holidaying at my in laws house and my mother in law shared this scrumptious slice with me.
I had wondered for years about how they made this slice every time I had walked past a bakery or the like. As you can imagine my “figure out to to make it” list is pretty long so I had never gotten around to trying.
I am basing this all off memory and combining it with my lazy caramel/white chocolate caramel slice recipes. If you love honey you are going to love this slice!
Check out my other slice recipes posted this week:
Don’t forget to hang out with TRTLMT in all the cool places!
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Honey Almond Slice
- Total Time: 45
Ingredients
Scale
- Base
- 60g desiccated coconut
- 50g self raising flour
- 50g plain flour
- 60g brown sugar
- 100g butter, cubed
- Almond Topping
- 80g honey
- 80g butter
- 1 tsp vanilla bean paste or extract
- 125g sliced almonds
Instructions
Then mix like this
- Preheat oven to 180C. Line a 20x20cm square cake tin with baking paper.
- Place butter, sugar, coconut and flour into a food processor. Speed 9 / 30-45 seconds until a dough forms.
- Press dough into the tin. Use the bottom of a glass to smooth out and compress the base. Make sure you have compressed it really well.
- Place into the oven and bake for 10 minutes or until starting to turn golden.
- There is no need to wash the bowl out of you have removed the crumbs well.
- Place honey, butter and vanilla in bowl. 5 minutes / 100C / Speed 2.
- Add almonds to the honey syrup and mix with a spoon to combine.
- Pour almond mixture over the base.
- Bake for 20-25 minutes until the almonds have started to toast and the honey mixture is frothy.
- Remove the slice from the oven. The slice will be frothy like but will set once cooled.
- Allow to cool before slicing it into small pieces.
Or cook like this
- Preheat oven to 180C. Line a 20x20cm square cake tin with baking paper.
- Place butter, sugar, coconut and flour into a food processor. Process on high until a dough forms.
- Press dough into the tin. Use the bottom of a glass to smooth out and compress the base. Make sure you have compressed it really well.
- Place into the oven and bake for 10 minutes or until starting to turn golden.
- Place honey, butter and vanilla into a small saucepan. Cook over a medium heat until melted, stirring often.
- Add almonds to the honey syrup and mix with a spoon to combine.
- Pour almond mixture over the base.
- Bake for 20-25 minutes until the almonds have started to toast and the honey mixture is frothy.
- Remove the slice from the oven. The slice will be frothy like but will set once cooled.
- Allow to cool before slicing it into small pieces.
Notes
- Best stored in the fridge.
Nutrition
- Serving Size: 20
Hi Peta made these today and served as part of high tea and everyone loved them. Easy to make with minimum ingredients, no fuss, brilliant result. Thanks for sharing.