Caramel & Honey Almond Slice

Whats not to love about these delicious winter favourite slices. They’re easy to make, are a great snack, breakfast or lunchbox item. The wholemeal pastry adds a wonderful chewy texture with pleasing honey and salted caramel notes.


  • 130 gm butter, chopped
  • 150 gm honey
  • 70 gm caster sugar
  • 2 tbsp sour cream
  • 1 tsp vanilla
  • 220 gm flaked almonds
  • 80 gm melted milk chocolate, for drizzling

Wholemeal pastry:

  • 250 gm wholemeal flour
  • 70 gm brown sugar
  • 130 gm chilled butter, diced
  • 3 egg yolks


  1. For wholemeal pastry, in a food processor pulse together flour, sugar and ½ tsp salt to combine. Then add butter and pulse to make fine bread crumbs texture. Add egg yolks, pulse until dough just comes together, then turn out onto a lightly floured surface and form a disc. Wrap in plastic wrap and refrigerate to rest for 1 hour.
  2. Preheat oven to 190C. Line a 20cm x 30cm slice tin with baking paper. Roll out pastry on a lightly floured surface and line pastry in base and partway up sides of prepared tin. Refrigerate to rest for 30 minutes.
  3. Blind-bake until golden on the edges about 8-10 minutes, then remove weights, and bake until crisp and golden brown on the edges for 5-6 minutes. Set aside.
  4. Stir butter, honey, sugar, sour cream and vanilla in a saucepan over medium-high heat until smooth. Stir in almonds and 1tsp salt and bring to boil. Pour onto pastry base, spread almonds evenly and bake until dark golden and caramelised about 40-45 minutes.
  5. Cool completely in tin. Drizzle with milk chocolate, refrigerate until set.
  6. Cut into bars with a hot knife and refrigerate in an airtight container for up to 6 days.

Follow me on Instagram @thiscakeisdesi for a step-by-step guide to make this. (saved in story highlights)

Aa jao logon with your cup of chai, Almond Slices tayyar hain!!


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