Apricot & Almond Slices

This is a well used family recipe, I’ve just increased the quantities from the original, because I think since you are going to the trouble of making them, you may as well make a good batch!! They freeze well and to prevent them from disappearing so quickly, I think to freeze half of them isn’t such a bad idea!

Line the swiss roll tin with the pastry. When fitting the pastry to the tin, remove a little surplus pastry and make into a ball. Use this pastry ball to gently push the pastry to the edges for a neat fit. Keep the trimmings to re-roll into strips. I usually have 60/75 gr. (2½-3 ozs.) left. At this stage it is worth rolling out the strips ready for using later. Roll out the pastry trimmings and cut into 4 long thin strips for the length and 5 small strips for the width. Leave to one side.

Beat together the butter, sugar and almond essence. Add the beaten eggs a little at a time, beating well. Fold in the ground almonds and the plain flour.

Spread the pastry base with the warmed apricot jam (warm jam for a few seconds in the microwave!).

Spoon over the almond mixture and smooth over with a knife. Take the 4 long thin strips and lay these, lengthways over the almond sponge filling. Take the 5 smaller strips and lay these widthways to form a lattice over the sponge. Finally, sprinkle the flaked almonds in between the pastry strips.

Bake in the preheated oven until nicely browned and just firm to the touch - about 30 minutes.

Cut into slices, neatening off the edges.

Well the original recipe says they improve in 4-5 days - but I have yet to have any left by then!!