I think we can all agree that almonds are a thing of health and goodness. Packed full of protein, healthy fats and Vitamin E, the benefits attributed to almonds include lowering cholesterol, preventing diabetes and heart disease and even helping weight loss. Really an excuse to combine them with lashings of butter, flour, sugar and eggs if ever I heard one.
The intention was to create something akin to almond fingers, and while this mission was not entirely successful, these almond slices made a surprisingly addictive treat nevertheless. As an added bonus, I munched them all through Wicklow and have yet to keel over, so whatever about the health benefits, they’re somewhat less than lethal! They were also very good with a fruit salad of strawberries, nectarines and the obligatory (in my house at least) Cointreau.
1 egg, separated
3/4 cup ground almonds
1/4 cup icing sugar
3/4 cup caster sugar
1 1/4 cups plain flour
3/4 cup (170 g) butter, at room temperature, cut into chunks.
30 blanched almonds
2 teaspoons almond extract
1/2 teaspoon salt
- Butter a brownie pan and line with tin foil. Preheat the oven to 170°C. Mix 1/4 cup ground almonds with the icing sugar, egg white and a teaspoon of almond extract.
- Add the salt and 1/4 cup caster sugar, stir well.
- In a separate bowl, use a hand-held mixer to beat together the butter and remaining sugar, until the mixture changes colour.
- Add the almond mix, egg yolk and the remaining almond extract and beat until well combined.
- Reduce the mixer speed to low then incorporate the flour, 1/4 cup at a time.
- Transfer the batter into the tin and place the blanched almonds atop the batter at regular intervals.
- Bake for 35 – 40 minutes, until the top is golden. When done, remove from the oven and leave in the tin on a wire rack until completely cooled. Then lift out the tin foil from the pan and slice into squares.