Almond and Jam Slice

    40 minutes

    This is an almond slice containing coconut and jam that can be used as a dessert, finger food at parties or as a lunch box snack.

    15 people made this

    Serves: 12 

    • 2 cups (250g) plain flour
    • 1/2 cup (125g) white sugar
    • 1/4 teaspoon salt
    • 2 egg yolks
    • 3/4 cup butter
    • 1/2 cup any flavour fruit jam
    • 2 egg whites
    • 1/4 teaspoon almond essence
    • 1/4 cup (60g) white sugar
    • 1/2 cup flaked or desiccated coconut
    • 1/2 cup blanched slivered almonds

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C.
    2. In a medium bowl stir together the flour, sugar and salt.
    3. Make a well in the centre and add the egg yolks and butter. Work into the dry ingredients with your hands until well blended.
    4. Press dough into an unprepared 20x20cm baking tin.
    5. Bake 15 to 20 minutes in the preheated oven.
    6. When the crust cools a little bit spread with the jam or jelly and set aside.
    7. In a clean bowl whisk the egg whites until they reach soft peaks.
    8. Gradually add the remaining sugar then the almond essence. Continue to whisk until the whites hold stiff peaks and sugar is dissolved.
    9. Fold in the coconut and spread the mixture over the jam layer.
    10. Sprinkle the almonds over the top and return to the oven.
    11. Bake for 8 to 10 more minutes until the top is lightly browned. Cool slightly and cut into bars.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (12)


    Ya!! I have been looking for this recipe for a couple of years. This was a slice made once a month for our lunch box's. Lost the recipe after Mum passed away. Thank you so much. XXXX OOOO  -  11 Oct 2013


    Very delicious and everyone wants the recipe!  -  07 Nov 2000  (Review from Allrecipes USA and Canada)


    These came out wonderful and even my 13 year old son thought they were easy to make (never too young to teach males how to cook!)  -  22 Jun 2000  (Review from Allrecipes USA and Canada)