Best 2 Lemon Almond Slices Recipes
**Let's embark on a delightful culinary journey with Lemon Almond Slices, a symphony of flavors and textures that will tantalize your taste buds.**
Crafted with a harmonious blend of sweet and tangy elements, these delectable treats feature golden-brown almond slices enveloped in a luscious lemon glaze. Each bite offers a satisfying crunch followed by a burst of zesty citrus and a hint of almond nuttiness. Whether you're seeking an elegant dessert to impress your guests or a sweet treat to satisfy your cravings, these Lemon Almond Slices are guaranteed to deliver. Our collection of recipes provides options for both classic and innovative variations, ensuring that every palate finds its perfect match. From a traditional lemon glaze to a zesty lemon-lime combination, these recipes cater to a range of preferences. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you craving more.
LEMON & ALMOND SLICES
These gluten free slices of zesty lemon goodness really are hard to resist. They're light, tangy and the perfect accompaniment to a nice cup of tea. To make the lemon topping you'll need to use a brand of coconut milk that doesn't contain emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or potassium metabisulfate) as these are chemical additives which cause the fatty and watery layers to stop separating from one another, so you won't be able to achieve the thick creamy consistency required. Optional toppings: lemon slices, chopped nuts, pumpkin seeds, lemon zest
Provided by hello
Categories Dessert
Time 5h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
- Preheat the oven to 170C/340°F.
- Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
- Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
- Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
- Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
- Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
- Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
- Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.
Nutrition Facts : Calories 406.6, Fat 28.4, SaturatedFat 11.5, Sodium 112.4, Carbohydrate 37, Fiber 5.1, Sugar 22, Protein 8.1
LEMON & ALMOND SLICES
These gluten free slices of zesty lemon goodness really are hard to resist. They're light, tangy and the perfect accompaniment to a nice cup of tea. To make the lemon topping you'll need to use a brand of coconut milk that doesn't contain emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or...
Provided by Shy Strawberry
Categories Fruit Desserts
Time 5h40m
Number Of Ingredients 11
Steps:
- 1. Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
- 2. Preheat the oven to 170C/340F.
- 3. Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
- 4. Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly).
- 5. Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
- 6. Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk), honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
- 7. Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
- 8. Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
- 9. Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.
Tips:
- Use cold butter and sour cream. This will help the dough stay firm and not spread too much while baking.
- Chill the dough before rolling it out. This will also help prevent the dough from sticking to your hands and countertop.
- Use a sharp knife to cut the dough. This will help you get clean, even slices.
- Bake the slices until they are golden brown. This will ensure that they are cooked through and have a nice, crispy texture.
- Let the slices cool completely before storing them. This will help prevent them from sticking together.
Conclusion:
Lemon almond slices are a delicious and easy-to-make treat that are perfect for any occasion. They are made with simple ingredients that you probably already have on hand, and they can be ready in under an hour. So next time you are looking for a sweet snack or dessert, give these lemon almond slices a try. You won't be disappointed!
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