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Lockdown Almond & Orange Slice

—

25 August 2021 BY Julie Biuso
SERVES: Makes 18 slices

Lockdown slice

Here's an easy slice similar to a shortbread, with a hint of cinnamon and orange and a nutty top. It'll keep for several days, though you'll probably eat it before then!

Ingredients
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150g (5 oz) unsalted butter, softened ¼ cup caster (superfine granulated) sugar 1 cup standard flour, plus extra for pressing out ½ tsp ground cinnamon Finely grated zest ½ an orange A little beaten egg white, for glazing ¼ cup slivered almonds ½-1 Tbsp caster (superfine granulated) sugar

Method
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1 Preheat oven to 180°C (350°F). Line a Swiss roll tin (jellyroll pan, 22cm x 20cm / 8½” x 8” or similar) with baking (parchment) paper (or make a paper case to sit inside a shallow tin, securing the edges with paper clips).

2 The butter should be very soft, but not oily. Put butter in a bowl and beat with a hand-held electric beater until smooth (or whiz in a food processor then transfer to a bowl). Slowly beat in sugar and continue beating until lighter in colour (creamed). Sift flour and cinnamon over the top and add orange zest. Work together with a rubber spatula until mixture is smooth.

3 Press into prepared tin with floured fingers, making it smooth. Brush with beaten egg white and prick with a fork. Sprinkle over almonds and a little sugar.

4 Bake for 15-20 minutes until lightly golden. Cool in the tin or paper case for 10 or so minutes and mark into squares while still warm. When cool, transfer to an airtight container.

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Comments

  1. Sue says

    26 August 2021 at 11:46 am

    Made this today, very nice !!

    Reply
    • Julie Biuso says

      10 September 2021 at 10:02 am

      Thanks Sue!

      Reply
    • Julie Biuso says

      10 September 2021 at 10:02 am

      Thanks Sue.

      Reply
  2. Jude Wicks says

    28 August 2021 at 4:27 pm

    Lovely and not too sweet. I added almond meal to the mix. Wish I’d doubled the recipe though.

    Reply
    • Julie Biuso says

      10 September 2021 at 10:00 am

      Ha Ha! It is easy enough too double next time. I also like the fact that it’s not too sweet. And I love it’s crisp texture, too.

      Reply

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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