Almond and Nutella Slice Recipe
Almond & Nutella Slice Recipe
So, a couple of weeks ago it was raining and I was flipping through my 18 million recipe books trying to figure out what to cook that day. I didn’t want to go out to get ingredients so I needed an easy recipe with all the ingredients already in my pantry. I wasn’t even sure I had Nutella, I had to go and check because I don’t really use it very often but score; there it was. And thank God for the rain and the Nutella because this slice is absolutely to die for. Like Capital O, Capital M, Capital G, OMG, OMG. The base is sort of like shortbread with a hint of coconut then there is a layer of chocolate and then the most delicious, toasted meringue-like crunchy, crumbly topping. This was one slice that was not to be given away to friends, neighbours or our employees. This was just for us. But I will share the recipe!
Ingredients
Base
1/2 cup salted butter, softened
1/3 cup icing sugar
1 cup plain flour
1 tbsp shredded coconut
Filling
3/4 cup Nutella (chocolate hazelnut spread)
Topping
4 large egg whites
1 cup finely ground almond (almond meal)
3/4 cup caster sugar (super fine)
4 drops of almond extract (essence)
3/4 cup flaked almonds
Base: Preheat oven to 180C (160C fan-forced, 350F). Line an 8-inch pan with non-stick baking paper leaving an overhang.
Beat the butter and icing sugar in a bowl with an electric mixer until pale and creamy. With the mixer on low speed, add the flour and coconut, beating until well combined. Press the mixture evenly into the base of the prepared pan, smoothing the surface with the back of a spoon. (This was quite sticky and I found it easiest to put another sheet of baking paper on top of the mixture and press down with my hands first, then use a spoon).
Bake for 10-12 minutes until pale golden brown. Let cool for 10 minutes in the pan on a wire rack.
Filling: Spread the Nutella evenly over the base.
Topping: Beat the egg whites in a large bowl with an electric mixer on medium speed until soft peaks form.
Fold in the almond meal, sugar and almond extract. Spread over the filling, smoothing the surface. Sprinkle with the flaked almonds.
Bake for 25-30 minutes, until firm and golden brown. Rotate the pan halfway through for even baking.
Let cool completely in the pan. Lift the cake carefully onto a board using the overhanging paper.
Cut into squares and serve.
Ingredients
- Base
- 1/2 cup salted butter, softened
- 1/3 cup icing sugar
- 1 cup plain flour
- 1 tbsp shredded coconut
- Filling
- 3/4 cup Nutella (chocolate hazelnut spread)
- Topping
- 4 large egg whites
- 1 cup finely ground almond (almond meal)
- 3/4 cup caster sugar (super fine)
- 4 drops of almond extract (essence)
- 3/4 cup flaked almonds
Instructions
- Base: Preheat oven to 180C (160C fan-forced, 350F). Line an 8-inch pan with non-stick baking paper leaving an overhang.
- Beat the butter and icing sugar in a bowl with an electric mixer until pale and creamy. With the mixer on low speed, add the flour and coconut, beating until well combined. Press the mixture evenly into the base of the prepared pan, smoothing the surface with the back of a spoon. (This was quite sticky and I found it easiest to put another sheet of baking paper on top of the mixture and press down with my hands first, then use a spoon).
- Bake for 10-12 minutes until pale golden brown. Let cool for 10 minutes in the pan on a wire rack.
- Filling: Spread the Nutella evenly over the base.
- Topping: Beat the egg whites in a large bowl with an electric mixer on medium speed until soft peaks form.
- Fold in the almond meal, sugar and almond extract. Spread over the filling, smoothing the surface. Sprinkle with the flaked almonds.
- Bake for 25-30 minutes, until firm and golden brown. Rotate the pan halfway through for even baking.
- Let cool completely in the pan. Lift the cake carefully onto a board using the overhanging paper.
- Cut into squares and serve.
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.
