Honey Almond Slice
Honey Almond Slice is one of those classic café-style treats that feels a bit fancy but is actually super simple to make at home – perfect for popping on a plate when friends drop in or for filling the biscuit tin for the week. You may also remember Honey Almond Slice with diagonal dipped chocolate across one corner. Gosh, I hope that makes sense. Anyway, they’re delicious without it, but if you want to add the chocolate (and its a greate idea), you have to wait until they’re completely cooled before dipping.
Why you’ll love This Recipe
This Honey Almond Slice is:
- Easy to make with simple ingredients
- Perfect for sharing at gatherings or enjoying with a cuppa
- A delightful balance of textures – biscuit base and chewy topping
- Keeps well for a week or so in a sealed container, make-ahead convenience
Tips for Success
- For a more intense honey flavour, try using a strong-flavoured honey like Manuka or Leatherwood.
- For clean cuts, refrigerate the slice for an hour before slicing with a sharp knife.
- Dip the knife in very hot water, then wipe on a tea towel before slicing.
Frequently Asked Questions
Absolutely! This recipe works better with sliced or flaked almonds.
Stored in an airtight container, this slice will keep for up to 5 days at room temperature or up to 2 weeks in the fridge.
Yes, you can freeze it for up to 3 months. Thaw at room temperature before serving.
This Honey Almond Slice is a true crowd-pleaser that brings back memories of old-fashioned bakery treats. Whether you’re baking for a special occasion or just treating yourself, this recipe is sure to impress. Give it a try and let us know how it turns out!
Honey Almond Slice
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becs-table.com.auEquipment
- 1 Stand mixer
Ingredients
Sweet Short pastry
- 250 g unsalted butter room temp is best for stand mixers
- 25 g castor sugar
- 1 egg
- 375 g plain flour
For the topping
- 125 g unsalted butter
- 125 g honey
- 175 g castor sugar
- 150 g flaked almonds
You’ll need a slice tin or brownie tin
Instructions
- Preheat oven to 180°c fan
Method for the base
- Combine the butter and sugar until smooth
- Slowly add the egg (if the egg is added too quickly it will curdle)
- Add flour and mix to a smooth short pastry (do not over mix)
- Rest, covered, in the fridge for 30 minutes
Method for the topping
- Line a rectangular tray with silicone paper (lining your USA pan is not essential as long as you leave it to go cold before removing, but it is easy to lift out while still warm if you line it to make some handles as shown in bake club)
- Roll out the pastry to fit, lining the bottom of the tray, ensuring there are no cracks or splits for the topping to seep through later.
- Par bake 180°c fan till cooked showing signs of a little browning.
- Once the biscuit base comes out of the oven start the next step
- Boil butter, honey and sugar together until it comes to a very light golden colour (this was shown in each meeting if you missed out just make sure you have dissolved all the sugar before adding the almonds. It will make it much easier to spread)
- Take off the heat and add almonds Mix well then spread mix with a step palette knife over the shortcrust pastry. The mix should be evenly layered
- Bake until golden brown at 180 °c fan
- When cold, cut and dip corners in melted chocolate. Or not if you don’t have time as in the picture shown above.
Want to know more?
Perhaps you would like to learn how to make “Perfect Slices“, and honestly, who wouldn’t.
Can you please be more specific on the size of the tray.
9×9 or 13×9?
Tjank you
Hi Liza,
It’s up to you which you choose. the 9×9 of course will be a thicker slice than the 13×9 anything that will hold that sort of volume will be fine.
happy baking
Just about to cook this slice and wondering is the amount of sugar in the base correct ie 25 grams
Hey Linda,
Yes, that is correct. It’s a pastry base, and there is so much sugar on the top you won’t need more on the base. ?