Make it a little easier on yourself by using butter that us at room temperature. Ideally, you’re going to need an electric mixer to cream together the butter and sugar.īut if you don’t have one, a whisk and a little bit of elbow grease will get the job done.
Then simply cream together the butter and sugar. You could also line it with baking paper at this point to make clean up even easier. But I still greased it with a little butter first to ensure it popped right out of that pan. You can also use a round or oblong tin, but again cooking times may vary depending on how thick your batter is. But if it is larger your almond slice will be thinner and therefore may need less cooking time.Īnd if it’s smaller your almond bake may be thicker and require a few minutes extra cooking time. Or if you prefer, you can skip down to the bottom of the page for the entire recipe.Īnd if you are lover of all things baked, do check out my other baking recipes when you’ve finished here! Greasing the baking tinįor starters, you’re going to need a baking tin that is around 8″ or 20cm square. This is one of the easiest bakes in the world! That is if you have more self control than I ) It is a really moist bake and will happily last a few days in an airtight tin. But in my opinion, that’s heading into the realms of a Bakewell slice.Ī traditional almond slice recipe has a ground almond sponge and a crunchy topping of flaked almonds. This recipe was originally published in 2015 Almond Slice or Bakewell Slice?Īlmond slice recipes are often found with a pastry base and a raspberry jam layer. The ingredients are cheap and few, and it’s such an easy bake to throw together. This easy almond slice uses store cupboard staples and makes a lovely, light treat for a lunch box or coffee break.
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