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You could also substitute chopped macadamias or hazelnuts for almonds.
Cream 100g butter, icing sugar and honey together until light and creamy. Beat in egg yolk. Stir in flour, baking powder and almonds to form a soft dough. Roll out between two layers of baking paper to line a buttered Swiss roll tin (approximately 24 x 29 cm). Prick with a fork and bake at 180°C for 10-12 minutes or until lightly golden on edges. Melt remaining butter, honey and castor sugar in a saucepan. Simmer for 3-5 minutes or until just golden in colour. Stir in almonds. Quickly spread over pastry base using a spatula or the back of a spoon. Bake at 180°C for 10-15 minutes until golden brown. Allow to cool. Turn out and cut into fingers. Store in an airtight container.
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