An almond slice looks an old-fashioned sort of treat. Perfect with an old-fashioned sort of cake stand.
I’ve been catching up with Poldark, and racing through the first five books on my Kindle. I may have gotten repetitive thumb injury from pressing the page turn button, but that’s neither here nor there. With the weather being as nice as it is, can I go to Cornwall please, and just spend the next three months reading the remaining Poldark books? Anything instead of going back to work tomorrow.
Well, I can dream. Have another picture of one solitary almond slice. I’ve only got pictures of the one, because all the others got eaten so fast. This is the last little survivor, om nom nom.
I actually made up these slices as a way to use up leftover marzipan, and was so pleased at how well they worked out, I might even buy some marzipan just to make them again.
What I did was I tore up the marzipan, mixed it up with some softened butter into a paste, then added a little extra sugar, an egg, and some flour to bring it all together. I spread the mixture into a square baking tin, then topped off with a good sprinkling of ground almonds.
It’s utterly delicious warm from the oven. It’s a cross between a cake and biscuit. In terms of taste and texture, very much like a galette breton, minus the layer of jam inside. In fact, I think this would be even tastier with a jammy layer sandwiched in the middle!
- 250g marzipan
- 120g salted butter
- 70g light brown sugar
- 1 egg
- 250g plain flour
- 1 tsp baking powder
- flaked almonds, to finish
Preheat the oven to 180˚C, and line a 20cm square baking tin with baking paper.
Beat the softened marzipan and butter together until it forms a thick paste, then beat in the sugar. Stir in the egg, and finally the flour and baking power to form a very soft sticky dough. Press this into the lined tin, and smooth the surface with the wetted back of a spoon. Sprinkle over a liberal quantity of flaked almonds and lightly press into the surface of the dough.
Bake for 25 minutes until golden-brown. Mark into slices, then leave to cool in the tin.