I have just taken my second ever tray of my Grandma’s recipe almond slices out of the oven – for the second time this Summer, lovingly created with the help of my kids. Joan Hoye would have been 94 now, and for some reason, I have the honour of possessing about 25 of her hand-written recipes. Not sure I want them to be as good as hers, but since I didn’t make the jam in them, and I didn’t blanch and split the almonds myself – I don’t think they will be…

A few minor interpretations I’ve made: increasing the macaroon topping by 50%, using butter (eg. the best French butter available to you, in my case “President” brand) instead of using margarine in the pastry.  Use Madagascan Bourbon Vanilla Extract, not cheap and nasty Supercook propylene glycol containing stuff (pour it away now if you have it in the cupboard).  Use apricot jam not raspberry jam, and use at least half a pound. Dip the spatula in hot water when spreading the sticky macaroon – makes life easier.  In terms of baking, I’m up to

a tray of almond slices

Almond slices I baked today!

45 minutes at 160 Celsius in a fan oven in a buttered heavy duty baking tray (240mm x 340mm).  Press the almond slices into the macaroon topping gently before loading into the oven.  Bake until sliced almonds are toasting (and use a lot of almonds).  Let cool a minute or two, then turn out onto a large light chopping board, and reverse onto a cooling rack – and voila – delicious almond slices.  I’m also of the mind that the 4oz of caster sugar can be left out, and the ground rice can be replaced with more ground almonds. The last batch didn’t last long… in any case if you do want to give it a try – here is the recipe in its original form:

Handwritten Almond Slices Recipe

My Grandma’s Almond Slice Recipe

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About jonnyr9

I'm an enthusiastic amateur "scientific" cook and baker, and former scientist, and I like to bring scientific thinking to my cooking: thinking about what might be happening at a chemical or biological level during food preparation (including its growth, and preservation), and applying exact methods of mass and volume to core recipes, before varying them. I use an accurate weighing scale (to 0.1g). I like growing my own herbs, constructing my own raised beds, and constructing my own wood-fired pizza oven. I bring a certain level of OCD to the kitchen, and therefore my baking includes sourdough, and my pizza-making includes "reference" to the protected specifications for true pizza. If I can source "the right" ingredients for a dish, I will at almost any length (within reason) - before I find an equivalent in-country supplier. Therefore - if you've never eaten Lancashire cheese bought at Bury market near Manchester - you've never eaten Lancashire cheese. I'm going to try to include links to the same products I use in my blog, so my readers don't end up using sub-standard alternatives - "experimental replication" is key to scientific cooking. I was born in the North of England, but I live in the South, though I would prefer to live on an island in the Ionian Sea.
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One Response to My Grandma’s Almond Slices – from her handwritten recipe

  1. Lorea says:

    Hi Jon, thank you for including Grandma’s recipe – really a blast from a past seeing her handwriting again. Sue says that she has a lemon meringue recipe from Grandma which we might have a joint go at trying. We’ll definitely print and save this almond slice one for future use too.
    Love to all, Lorea

    Like

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