Almond Slices Recipe

100 g/4 oz/0.5 cup butter or margarine

225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp baking powder
50 g/2 oz caster (superfine) sugar
1 egg, separated
75 ml/5 tbsp raspberry jam (conserve)

100 g/4 oz icing (confectioners') sugar, sifted
100 g/4 oz/1 cup flaked (slivered) almonds

Method:

Rub the butter or margarine into the flour and baking powder until the mixture resembles breadcrumbs. Stir in
the sugar, then mix in the egg yolk and knead to a firm dough. Roll out on a lightly floured surface to fit a greased 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan). Press gently into the pan and lift the edges of the dough slightly to make a lip. Spread with the jam. Whisk the egg white until stiff, then gradually beat in the icing sugar. Spread over the jam and sprinkle with the almonds. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 1 hour until golden brown and just firm. Leave to cool in the tin for 5 minutes, then cut into fingers and turn out on to a wire rack to finish cooling.