This Honey Almond Slice is everything I wanted it to be. It’s so moreish with that crunchy base and the chewy, almond and honey topping. The whole thing is buttery and incredibly yum.
For an even easier honey baked treat, try these honey joys.
WHY YOU’LL LOVE THIS HONEY ALMOND SLICE
It tastes amazing and you won’t be able to stop at one but it’s also incredible easy to make.
Very easy. The shortbread base is a mixture of only 4 ingredients as is the topping. Each component only takes a few minutes to make.
STORAGE & MAKE AHEAD?
This is best served within a day or so but will keep well in an airtight container in the fridge for up to a week.
TOOLS USED IN THIS RECIPE
I remember growing up and going to school fetes where mums would make treats that you could buy for a few cents. One of my favourites were always Honey Joys.
Honey Joys are a real treat. Regular old cornflakes get mixed with a heated honey, sugar and butter mixture, tipped into cupcake cases and bake until they’re crispy and crunchy. Inevitably some of that honey butter mixture would settle at the bottom of the cupcake case and be chewy and oh so good once baked.
Well Honey Joys are were the inspiration for this (more grown up) version came from. Honey Almond Slice is a layer of crumbly buttery easy shortbread topped with almonds and that glorious honey mixture I just mentioned. The result is a buttery, crunchy and chewy all-at-once kind of shortbread bark that tastes ah-maaaaazing.
Rustic is the new posh
Honey and almond work so well together. I made these Honey Almond Panna Cotta a little while back which are divine. If you’re looking for a posh but simple dessert, definitely give them a go.
What this Honey Almond Slice lacks in poshness though, it makes up for in simplicity and fantastic flavour. You could certainly slice this into neat squares but I love the idea of breaking this into rustic chunks. It’s the new posh 🙂
How to make shortbread
This is my favourite shortbread recipe and uses only 4 ingredients. It’s simple to throw together but has a wonderful buttery flavour and crisp, crunchy texture.
Start by beating together the softened butter and sugar. Once that’s nice and creamy add the flour mixture. You can do this either with a sturdy hand beater but I definitely find a stand mixer easiest for this one.
Scatter the shortbread in chunks all over a lined 9×13 baking tin, then press it all out flat with your hands. The easy shortbread base gets par baked for 20 minutes.
Now for the Honey Almond topping
A bit of honey, sugar and butter get melted together into the most yummy smelling mixture every. Pour that into the almonds and mix it through well.
Spread this glorious nutty mixture over the shortbread base (try not to eat it all as you go). The slice now gets baked for another 15 minutes, turning halfway, until its nice and golden on top.
I know you’ll love this Honey Almond Slice. The texture, the flavour and the ease of making is an absolute winner. It’s great for a picnic and also makes a great food gift at Christmas time – use a nice jar and tie a pretty ribbon around. Your friends and family will love you for this one.
More delicious recipes you’ll enjoy
- Orange Almond Crescent Cookies
- Spiced Christmas Shortbread Recipe
- Raspberry Almond Shortbread Bars
- Homemade Almond Roca
- Lemon Almond Biscotti
- Honey Joys
For the easy shortbread base
- 172 g (1.5 sticks / 3/4 cup) unsalted butter, softened
- 75 g (2.6oz) caster (superfine) sugar
- 195 g (6.9oz / 1 1/2 cups) plain (all purpose) flour
- 60 g (2.1oz) rice flour
For the almond honey topping
- 3 cups flaked almonds
- 75 g (2.6oz) unsalted butter
- 1/4 cup sugar
- 1 1/2 tablespoons honey (notes)
For best results, always weigh ingredients where a weight is provided
- Preheat oven to 180C / 350F / 160C fan forced. Line a cookie tray with baking paper.
For the easy shortbread base
- Beat together butter and sugar until light and fluffy. Sift together the flour and rice flour, then add to the butter and sugar in 3 lots until fully incorporated.
- Lightly pull the dough together with your hands then break up into chunks and scatter over your tray. Now use your hands to press down all over on the dough until it all joins together and fills in the gaps. Bake for 20 minutes, turning halfway, until just starting to turn golden on the edges. Allow to cool for 5 minutes while you prepare the topping
For the honey almond topping
- Place the almonds in a large bowl and set aside.
- Mix together the butter, sugar and honey in a saucepan over low heat until the sugar dissolves. Pour the mixture all over the almonds and mix well. Gently spread the almond mixture over the top of your shortbread base. Bake for a further 15 minutes, turning at the halfway mark, until the top is golden.
- Allow to cool completely before breaking into chunks.
- I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide).
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
- Stand mixer or a hand beater
- A 9x13 baking tin is the perfect size
- A silicon spatula will make sure you get every last bit
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