Italian slice

Yield: 1 servings

Measure Ingredient
1 cup Caster sugar
2 tablespoons Boiling water
150 grams Softened butter
1¼ cup NESTLE Baking Cocoa; sifted
1½ cup Ground almonds
1 \N Egg; beaten
1 \N Egg yolk
150 grams Shortbread finger biscuits; cut into 1cm wide
\N \N ; slices

Combine the caster sugar and boiling water in a small bowl and mix thoroughly.

Cream the butter in a medium bowl.

Combine the cocoa and ground almonds and beat into the butter alternately with the sugar mixture.

Beat in the egg and the egg yolk.

Fold in the biscuit pieces.

Turn the mixture into a greased 18cm ring tin or medium loaf tin and smooth the top. Cover and chill until the mixture is very firm.

Dip the tin into very hot water for a few seconds, then unmould and cut into slices for serving.

Store in a covered container in the refrigerator.

This recipe can also be made as a 'square'. Press the mixture into a shallow slice tin and cut into squares or bars when firm.

Converted by MC_Buster.

NOTES : Makes about 30 slices

Converted by MM_Buster v2.0l.

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