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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:

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Honey Almond Slice
Serves 20
Total Time
45 min
Total Time
45 min
Ingredients
  1. Base
  2. 60g desiccated coconut
  3. 50g self raising flour
  4. 50g plain flour
  5. 60g brown sugar
  6. 100g butter, cubed
  7. Almond Topping
  8. 80g honey
  9. 80g butter
  10. 1 tsp vanilla bean paste or extract
  11. 125g sliced almonds
Instructions
  1. Then mix like this
  2. Preheat oven to 180C. Line a 20x20cm square cake tin with baking paper.
  3. Place butter, sugar, coconut and flour into a food processor. Speed 9 / 30-45 seconds until a dough forms.
  4. 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.
  5. Place into the oven and bake for 10 minutes or until starting to turn golden.
  6. There is no need to wash the bowl out of you have removed the crumbs well.
  7. Place honey, butter and vanilla in bowl. 5 minutes / 100C / Speed 2.
  8. Add almonds to the honey syrup and mix with a spoon to combine.
  9. Pour almond mixture over the base.
  10. Bake for 20-25 minutes until the almonds have started to toast and the honey mixture is frothy.
  11. Remove the slice from the oven. The slice will be frothy like but will set once cooled.
  12. Allow to cool before slicing it into small pieces.
  13. Or cook like this
  14. Preheat oven to 180C. Line a 20x20cm square cake tin with baking paper.
  15. Place butter, sugar, coconut and flour into a food processor. Process on high until a dough forms.
  16. 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.
  17. Place into the oven and bake for 10 minutes or until starting to turn golden.
  18. Place honey, butter and vanilla into a small saucepan. Cook over a medium heat until melted, stirring often.
  19. Add almonds to the honey syrup and mix with a spoon to combine.
  20. Pour almond mixture over the base.
  21. Bake for 20-25 minutes until the almonds have started to toast and the honey mixture is frothy.
  22. Remove the slice from the oven. The slice will be frothy like but will set once cooled.
  23. Allow to cool before slicing it into small pieces.
Notes
  1. Best stored in the fridge.
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