Almond Butter & Raspberry Slice

Almond Butter & Raspberry Slice

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Made with these products:

Recipe for Kenwood by Jordan Rondel


  • 100g unsalted butter, softened
  • 150g brown sugar
  • 300g almond butter (or any nut butter you prefer)
  • 1 teaspoon vanilla extract
  • 1 organic egg
  • 200g plain flour
  • 1 teaspoon baking powder
  • pinch sea salt
  • 300g good quality raspberry jam

Crumble topping:

  • 50g oats
  • 50g flour
  • 25g brown sugar
  • 50g butter
  • 25g sliced almonds
  • 1 tsp cinnamon
  • generous pinch sea salt

To decorate:

  • 1 punnet fresh raspberries


  • Preheat the oven to 180ºC fan bake. Line a 20cm x 20cm square tin with baking paper.
  • First, make the base layer: In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Continue to mix in the almond butter, vanilla and egg.
  • Gradually mix in the flour, baking powder and salt. Stop your mixer once just combined, being careful not to over mix.
  • Spoon the almond butter dough into prepared tin, spreading it out to the edges and making and making it smooth. Spread the jam evenly over the top.
  • Next make the crumble - combine all crumble ingredients in a large bowl and use your fingers to rub together until a rough bread crumb consistency is reached. Scatter the crumble over the jam layer, leaving some slightly bigger chunks.
  • Bake for 35-40 minutes.
  • Allow to cool in its tin for 10 minutes before transferring to a cooling rack.
  • Once completely cool, transfer to a chopping board, and using a sharp knife, cut into 9 squares (approx 5cm x 4cm)
  • Top each square with a fresh raspberry.

Tip: Refrigerate in an airtight container for up to 5 days.

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