Go Back

Apricot Almond Slice

This recipe was developed for baking in a standard full size “gastronorm” tray. The external dimensions for a full size gastronorm tray are 530mm x 325mm x 70mm which may be a little large for your oven but they do come in half size as well.The tray needs to be fully lined with silicon paper (baking paper). This makes for easy turning out, when the slice is cold and you will find the washing up much easier. The other rule is that you do not cut the slice while it is still the tray, even though you will be tempted.You may already have a baking tray and if it is in the vicinity of 330mm x 270mm x 65mm it should be suitable for a half batch recipe.
Print Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients for a full batch:
  • Base:
  • 270 g unsalted butter softened.
  • 225 g brown sugar.
  • 555 g plain flour.
  • Topping:
  • 450 g brown sugar.
  • 6 eggs.
  • 150 self-raising flour.
  • 200 g flaked almonds.
  • 200 g slivered almonds.
  • 400 g dried apricots chopped.
  • 220 g shredded or desiccated coconut.

Equipment

  • Preheat your oven to 160c. Line your baking tray.

Method
 

  1. For the base ingredients sift the flour into a mixing bowl and then mix in the brown sugar.
  2. Rub in the butter and work the mixture to form dough.
  3. Press this mix firmly into your prepared tray to form the base. Use the back of a soup spoon to press down the edges. Bake the prepared base for 10 minutes.
  4. While the base is baking prepare the topping.
  5. Mix all the dry ingredients in a bowl until well combined. Add the eggs and combine well.
  6. When the base is ready cover it with the topping mix evenly.
  7. Return the slice to the oven and bake for a further 30 minutes.
  8. Turn the tray after 15 minutes to ensure it cooks evenly.
  9. When ready take out and leave to cool to room temperature. Give it an extra hour in the fridge before you attempt to turn it out and portion it.

Notes

This slice freezes very well