Almond Slices Recipe
Florentine Almond Slice
Have you ever heard of a delicious, heavenly dessert called an almond slice? If not, then it’s high time you discovered this irresistible treat.
Almond slices are a real treat for the taste buds that send anyone who tries them into ecstasy. The secret to this heavenly treat lies in the perfect combination of flaked almonds, delicate butter caramel and crispy shortcrust pastry. In our recipe, we bring all of this together.
Sliced almonds are the centrepiece of this irresistible pastry. They give the almond slice a wonderfully nutty flavour and provide an irresistible crunch on the surface. . As soon as you take a bite of this topping, you’ll be utterly enchanted by the intense flavour of the almonds combined with the caramel.
Beneath the crispy surface, the almonds are encased in soft butter caramel. It is so soft and smooth that it literally melts in your mouth, leaving an unforgettable taste.
And then there’s the shortcrust pastry, which forms the base of this delicious treat. The shortcrust pastry is carefully prepared to achieve the perfect consistency. It’s golden brown and crisp, yet delicate, and literally crumbles on the tongue. The contrast between the crisp shortcrust pastry and the soft almonds and butter caramel is simply heavenly.
When you try the almond slice for the first time, you’ll immediately understand why it’s one of the most popular desserts. Every bite is a true delight that transports you to a world of pure bliss. The rich flavour of the almonds, the sweet butter caramel and the crispy shortcrust pastry combine to create a true masterpiece of sweet temptation.
So, what are you waiting for? Treat yourself to a cup of tea and get ready to immerse yourself in the magical world of the almond slice.
Key figures
Quantity: 45 pieces
Baking time: approx. 18 minutes
Difficulty: Easy
Shelflife: 2 weeks
Shortcrust pastry
| Butter | cold | 130 g | |
| Icing sugar | 70 g | |
| plain flour | 200 g | |
| Vanilla seeds | 2 pinches | |
| Whole egg | beaten egg | 30 g | |
Florentine mixture
| Granulated sugar | 200 g | |
| Double cream | 200 g | |
| Honey | 32 g | |
| butter | 50 g | |
| Glucose | 100 g | |
| Almonds | flaked | 300 g | |
Making the shortcrust pastry
Place all the ingredients, except for the whole egg, into a bowl and rub them together between your hands until the butter has mixed with the flour and there are no more large lumps. Then add the whole egg and knead the ingredients together. Place the crumbly dough on your work surface and knead it into a firm dough.
Flatten the finished dough, wrap it in cling film and place it in the fridge for at least 30 minutes.
Once the chilling time is up, give the dough a quick knead, then roll it out on a floured work surface using a rolling pin to a thickness of 3 mm. Then roll a pastry pricker over the shortcrust pastry several times and cut itoutusing abaking ring (26 x 26 cm) (alternatively, you can prick the pastry several times with a fork). Place the cut-out pastry onto a baking tray lined with baking paper, remove the baking ring and bake the pastry in an oven preheated to 170 ºC (fan) for about 10 minutes.
Meanwhile, prepare the almond filling.
Preparing the Florentine mixture
Place all the ingredients, except for the flaked almonds, into a pan and heat the mixture to 112 degrees using a sugar thermometer. As soon as the sugar mixture has reached this temperature, add the flaked almonds and fold them in using a rubber spatula or a ladle.
Remove the finished shortcrust pastry from the oven and set the oven to 230 degrees.
Now place thebaking ring back around the baked shortcrust pastry and then spoon the still-hot Florentine mixture on top.
Spread the almond mixture evenly over the pastry and put the almond slice back in the oven
Now bake it for a further 8 to 10 minutes, until it turns a golden brown. Take the almond cake out of the oven and leave it to cool for about 10 minutes.
You can then carefully remove the baking ring using a spatula or a cake ring knife and leave the slices to cool completely.
Once the cake has cooled, you can cut it into pieces 5 cm long and 2.5 cm wide.
Storage & Shelf life
The finished almond slices will keep for about 2 weeks at room temperature in a biscuit tin. Please do not store them in the fridge or anywhere else that is damp, as they will otherwise absorb moisture and become sticky.
Nutritional information per 100 g
Energy value in kJ:1900 kJ |Energy value in kcal:457 kcal |Fat:28 g, of which saturated fatty acids: 10 g |Carbohydrates:42 g, of which sugars: 30 g |Protein:7 g |Salt:0.03 g
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Comments
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Mandelschnitten
By: Petra On 2025-03-08Die Mandelschnitten sind sooo fein und einfach zuzubereiten. Der Mürbeteig wird schön knusprig, und die Florentinermasse mit den Mandeln gibt dem Ganzen einen tollen Geschmack. Es braucht ein bisschen Zeit, aber das Ergebnis ist definitiv die Mühe wert!
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