Honey almond slice is an easy cookie base topped with a honey butter almond mixture. Crunchy, chewy, soft, gooey all at once, and so easy, it's irresistible.
Ingredients
- 140 g unsalted butter melted, (5oz)
- ½ cup white granulated sugar (100g/3 ½oz)
- 165 g plain flour (all purpose flour) (5 ¾oz / 1 ¼ cups)
- 75 g almond meal (almond flour) (¾ cup s&p / ~2 ¾oz, notes 2)
- 285 g slivered almonds (2 ½ cups / ~10oz OR 3 cups flaked almonds)
- 115 g unsalted butter (4oz / 1 stick)
- ½ cup honey (190g / ~6 ¾oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- Large mixing bowl
- silicone spatula
- 23x33cm / 9x13 inch baking pan
- medium saucepan
Instructions
- Preheat oven to 180C (160C fan forced) / 350F. Line a 23x33cm / 9x13 inch baking sheet with baking paper.
- FOR THE COOKIE BASE:In a large mixing bowl, combine the butter, sugar, flour and almond meal. Mix until just combined.
- Scatter clumps of the cookie dough all over your prepared pan, then press it out into an even layer. Bake for 20 minutes until starting to turn golden on the edges.
- Let it sit out of the oven while you make the topping.
- FOR THE HONEY AND ALMOND TOPPING:Mix together the butter, honey and a pinch of salt in a medium saucepan over medium heat. Bring to a low simmer, and as soon as it begins to bubble turn the heat down to low-medium allowing it to bubble away for 2 minutes. Stir in the almonds.
- Gently spread the almond mixture over the cookies base as evenly as possible. Bake for a further 15-18 minutes, turning at the halfway point, until the top is golden brown.
- Take it out of the oven but don’t be tempted to touch it - it’s like molten lava at this point. Allow to cool completely before cutting into slices.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- 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 S&P (spoon and level) method - don’t scoop.
- Pan size: If you don’t have a pan this size, a smaller one is better than a larger one since the base is quite thin. If you only have a larger one spread the cookie dough out thinly but don’t spread it to the edges or roughly measure 9x13 inches and spread it out only to that size. It will help to add some scrunched up foil around the edges to hold up the baking paper so that the mixture doesn’t spread as it bakes.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
