Best 4 Anns Easy Almond Slide Recipes

ALMOND THINS

Steps:

• Preheat oven to 325 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
• Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
• Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
• Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

LEMON AND ALMOND SLICES

Steps:

• Place cashews in a bowl of boiling water; soak for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a 8x10-inch baking pan with parchment paper.
• Combine ground almonds and coconut sugar in a bowl. Add coconut oil and maple syrup; mix well until a dough is formed. Press dough evenly into the prepared baking pan.
• Bake in the preheated oven until slightly golden, 15 to 20 minutes.
• Drain cashews. Place in a blender with coconut cream, lemon juice, lemon zest, arrowroot starch, and honey; pulse until well combined and a thick cream is formed. Spread over the baked almond base.
• Bake in the oven until golden, about 15 minutes. Cool for 15 minutes; chill in the refrigerator before slicing, about 4 hours.

SIMPLE ALMOND SLICE RECIPE

Steps:

• First you need to mix the flour and the cold butter together for the pastry. If you have a mixer you can use that to mix the flour and butter. If not, put the flour in a bowl and then cut the butter into the flour using a pastry blender, two butter knives, or rub with fingertips to create a breadcrumb-like texture.
• Add the caster sugar and stir through.
• Next, slowly add the tablespoons of water and stir it with a butterknife to bring it together. How much water you need depends on the flour so we suggest starting with 2-3 tablespoons and then adding more as needed.
• Tip out the pastry onto a floured surface and gently bring together the pastry with your hands. Try not to knead it and handle it as little as possible. Then cover with cling film and rest in the fridge for 15 minutes. It can last up to 2 days if you want to make it in advance.
• Meanwhile preheat the oven to 180C or 350F.
• Lightly grease the tin with butter, taking care not to add too much. You want to grease rather than using baking paper to line it. The pastry has enough butter not to stick but you want to ensure the sides of the sponge don't stick.
• Take the pastry from the fridge and roll it out on a floured surface until it is about 0.5cm (1/4 of an inch) thick. You want the shape to roughly fit your tin. Carefully lift the pastry and press into the bottom of the tin, cutting any excess so it's only covering the bottom and not stretching up the slides.
• Prick the pastry with a fork, place baking paper over it and blind baking beans, or uncooked rice if you don't have any.
• Bake in the oven for 8-10 minutes, until lightly golden brown.
• Meanwhile, loosen up the jam by stirring it in a bowl so it'll be easy to spread onto the pastry. We used approximately 200g or 8 tablespoons but you may want a little more or less. Be generous! The jam layer really adds to the flavour.
• Remove the pastry from the oven and allow to cool for 5 minutes, then add the jam layer. Set aside.
• Cream the butter and the sugar for the sponge in a large bowl.
• Add the essence if using, and beat in the eggs.
• Add the flour, baking powder, and ground almond and gently mix together.
• Pour or spoon over the jam-covered pastry, trying not to disturb your jam layer too much.
• Top with a handful of flaked almonds (not toasted) and then put in the oven for 30-35 minutes. Keep checking it and once the sponge layer has risen and cooked through it's ready!
• Take out an allow to cool, before removing from the tin to slice it, or slice in the tin and remove individual pieces if you find the easier.

ANN'S EASY ALMOND SLIDE

Steps:

• Mix the liqueurs and creamer , stirred or shaken- your choice.
• Pour over crushed ice if using.