My friends and I often meet for Costa coffee and we all love the raspberry almond slices, moist almondy cake with a layer of raspberry jam and a bottom of an almond biscuit, with a crunchy flaked almond topping. You can of course use any jam I can't wait to try it with apricot. (I'll use almond extract instead of cinnamon though).
250g unsalted softened butter
250g ground almonds
180g caster sugar
125g S/R flour
125g plain flour
1/2 tsp cinnamon
1 jar of (plum) jam
Handful of toasted flaked almonds
A little icing sugar
10 x 5 pan
Preheat the oven to 170˚c
In a free standing machine, food processor or with a hand-whisk, bring together the butter, ground almonds and sugar.
Put half the mix into a bowl. Add the plain flour to the remaining half, mix until it forms a clay like dough, spread an even layer with your hands into your pan, bake for about 12 mins. Set aside to cool.
With the remaining dough pop back into your choose mixing machine, add the S/R flour, eggs and cinnamon, beat together until well combined. Spoon your jam over your biscuit base, next spoon blobs of the frangipane mix over the jam, spread with a palette knife, then sprinkle with the toasted flaked almonds.
Bake for about 25-32 mins until golden and a skewer comes out clean when dipped into the centre. Leave to cool slightly before marking into slices, then dust with icing sugar.