Almond Croissant Slice

Ingredients

Shortbread base

• 125 g butter, softened
• ½ cups caster sugar
• 1 tsp vanilla
• 1 tsp amaretto or almond extract
• 1 ½ cups plain flour
• ½ tsp salt

Frangipane

• 125 g butter, softened
• ½ cups caster sugar
• 2 eggs
• 1 tsp vanilla
• 1 tsp amaretto or almond extract
• 1½ cups almond meal
• ¼ cups plain flour
• ½ tsp baking powder
• salt

To finish

• flaked almonds
• icing sugar

Instructions

1. Preheat oven to 170°C fan‑forced and line a 25 cm square tin with baking paper. Mine was specifically 31 cm × 21.5 cm.
2. For the base, whack the butter, caster sugar, vanilla and Amaretto into a bowl and beat until creamy.
3. Chuck in the flour and salt and mix until you have a soft dough.
4. Press the dough evenly into the bottom of the tin.
5. For the frangipane, beat the butter and caster sugar until creamy. Add the eggs, vanilla and Amaretto and mix well.
6. Chuck in the almond meal, flour, baking powder and salt and mix until smooth.
7. Spread the frangipane evenly over the unbaked shortbread base.
8. Scatter over a generous handful of flaked almonds.
9. Pop it straight into the oven and bake for 45 minutes, until golden on top and cooked through.
10. Let it cool completely in the tin before slicing.
11. Just before serving, give it a good dusting of icing sugar.