Mary Berry Almond Slices Recipe

This tender buttery Mary Berry Almond Slices recipe is made with ground almonds, raspberry jam, and ready in 55 minutes. The golden frangipane sponge puffs up beautifully over the sweet fruit layer while baking in the oven. I love making this simple traybake for afternoon tea when friends come over.

Why This Classic Works

I used to struggle with dry almond sponges until I tried this specific ratio of butter to ground almonds. It keeps the bake incredibly moist for days without feeling heavy.

The layer of raspberry jam hidden under the frangipane provides a sharp contrast to the rich topping. Using a simple shortcrust pastry base makes the whole process straightforward while giving that essential crumbly texture.

Mary Berry Almond Slices Ingredients

For the Pastry Base

• 175g plain flour
• 75g chilled butter, cubed
• 2-3 tbsp cold water
• 3 tbsp raspberry jam

For the Almond Topping

• 100g softened butter
• 100g caster sugar
• 2 large eggs
• 50g ground almonds
• 50g self-raising flour
• 1/2 tsp almond extract
• 25g flaked almonds

How To Make Mary Berry Almond Slices

1. Make the pastry: Rub the chilled butter into the plain flour until it resembles fine breadcrumbs. Stir in enough cold water to bring the mixture together into a firm dough.
2. Roll and line: Preheat your oven to 180C or 160C fan. Roll out the pastry and line a 20x30cm traybake tin, pricking the base lightly with a fork.
3. Add the jam: Spread the raspberry jam evenly over the unbaked pastry base, leaving a small border around the edges to prevent burning.
4. Mix the frangipane: Beat the softened butter, caster sugar, eggs, ground almonds, self-raising flour, and almond extract together until smooth and well combined.
5. Top and bake: Spoon the almond mixture over the jam and spread it out gently. Scatter the flaked almonds over the top and bake for 30-35 minutes until golden and springy to the touch.

Recipe Tips

• Chill the pastry: Resting your pastry in the fridge for 15 minutes prevents it from shrinking during baking.
• Use soft butter: Ensure the butter for the topping is at room temperature so it beats into a light and fluffy sponge batter.
• Watch the jam: Do not spread the jam right to the edge of the tin, or it will bubble up and burn on the sides.
• Cool completely: Let the bake cool entirely in the tin before slicing to ensure neat, clean squares.

What To Serve With Almond Slices

These sweet slices pair naturally with a strong pot of Earl Grey or English Breakfast tea. You can also serve them warm with a generous dollop of clotted cream or custard for a comforting dessert.

How To Store

Keep the slices in an airtight container at room temperature for up to 4 days. They freeze brilliantly for up to 3 months when wrapped individually in parchment paper and placed in a freezer bag.

FAQs

Can I use store-bought pastry? Yes, ready-rolled shortcrust pastry works perfectly and saves you preparation time.

Do I need to blind bake the base? For this specific traybake, the pastry and sponge bake together beautifully without the need for blind baking.

Can I use a different jam? Apricot, cherry, or strawberry jam work just as well as raspberry in this recipe.

Why did my sponge sink? Opening the oven door too early or over-mixing the batter can cause the frangipane topping to sink.

Nutrition

• Calories: 285 kcal
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 115mg
• Total Carbohydrate: 31g
• Protein: 5g

Try More Recipes:

• Mary Berry Almond Cake Recipe
• Mary Berry Almond Sponge Cake Recipe
• Mary Berry 9 Inch Sponge Cake Recipe