By making our packaging more robust, we have succeeded in significantly reducing the amount of damages during transit. uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. For those with allergies to almonds, other sliced or chopped nuts such as walnuts, pecans or hazelnuts can be used as replacements. Loaded with healthy fats, fiber, protein, and vitamins, sliced almonds are a tasty and smart choice for home cooks and consumers.

Prick the pastry with a fork, place baking paper over it and blind baking beads or uncooked rice if you don’t have any. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Remember, sliced almonds are not only used in sweet dishes but they can also be used in savory ones like pastas, salads and to garnish meats. Carefully lift the pastry and press into the tin’s bottom, cutting any excess so it’s only covering the bottom and not stretching up the slides.I needed to bake the pastry base an extra 5 minutes and the whole tart an extra ten minutes but the result was perfect. I can happily munch through an entire bag of whole almonds but when it comes to baking with them, I just get reminded of marzipan which is something I am most definitely not a fan of! The almond flavour in the sponge is subtle, and a lot of it comes from the almonds as they toast on the top instead, which is how we prefer it. I needed some slivered pistachios, and didn’t have any, so ended having to make some before proceeding with the recipe.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. We’ve not tried it ourselves but as all of the elements could be frozen separately we imagine it would be fine! How much water you need depends on the flour, so we suggest starting with 2-3 tablespoons and then adding more as needed. If you use File/Print in your internet browser, it will print all the other stuff that’s on the webpage. Sliced almonds are thin, flat fragments of whole almonds, having a delicate texture and subtle nutty flavor.Gradually add the cold water a spoonful at a time, continuing to mix with your hands, bringing together to form a dough. Be aware adding fruit can make it soggier, so we would definitely recommend blind baking the pastry in this case, and you may want to bake it for a longer time overall. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer.

And if you want to make your almond slice extra special, why not throw on a handful of fresh raspberries also? This perfect tea-time treat is much easier to make than what you’d possibly expect when looking at the end result. The blind baking isn’t 100% necessary but will stop the slice from having a “soggy bottom”, a well known faux pas in British baking! Some believe butter gives a better flavour to a cake, but margarine does make a better textured and more predictable sponge.

The reason is that although a slice of almond sponge topped with toasted almonds is lovely, adding a jam layer and pastry bottom gives it something extra that’ll keep you going back for more. For more information on our use of your personal information and your rights, see our Privacy Policy. We created Scottish Scran to not only learn more about Scottish cuisine but to bring it into our home and our kitchen and yours too. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.

Our flaked blanched almond slices are delicious, creamy, sweet tasting almonds that come with the skin removed. When cooking with sliced almonds, people often struggle with knowing when to add them to a dish, how to toast them and if they can be substituted with other nuts. Please always read the labels, warnings, and directions provided with the product before using or consuming a product.Caster sugar is the sugar of choice here and is preferable over granulated sugar, as it is finer and mixes better into the sponge batter. Not only do ground almonds lend their flavour to the sponge of the slice, they also give it a slightly denser texture, whilst helping to maintain moisture. Our receiving department does its best to verify and then enter the correct "Best By" dates for all incoming products. Prick the pastry with a fork, place baking paper over it and blind baking beans, or uncooked rice if you don’t have any.