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Honey Almond Slice

Close up of a honey almond slice that has been cut into bars

The Honey Almond Slice recipe, is yet another that we used in our cafe years ago. You may have seen something like this in an old fashioned bakery.  I’ve adapted this bakery recipe for the home kitchen, and I hope you love it.

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.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Close up of a honey almond slice that has been cut into bars

Honey Almond Slice

5 from 3 votes

5 stars tells us you love the recipe

You may remember the Honey Almond Slice from your local bakery years ago.  Easy to make, and still delicious today.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Difficulty Easy
Course Snack
Cuisine Spanish
Servings 20
Method Conventional


  • 1 Stand mixer


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


    • 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.


      1. 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

    1. Just about to cook this slice and wondering is the amount of sugar in the base correct ie 25 grams

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