Hazelnut & Almond Slice

Years & years & years ago (actually last century!) I used to work in Hamilton, Victoria. As a lover of chocolate & delicious moreish slices I stumbled across a Hazelnut slice in a local bakery that was absolutely delish. It was one of my favs until we moved back to Melbourne for work........but I never forgot that slice. Imagine my delight when driving through Hamilton with my teenage daughter & the bakery was not only open but they still made the slice. Needless to say I didn't just buy one piece :).  

Unfortunately for coeliacs or those on a gluten free diet the slice is off limits. As my daughter & I were eating it we were trying to work out what was in it so that I could convert it to a gluten free slice. The following recipe is my gluten free version of that wonderful slice. BTW the last time we bought it we were disappointed - we think they may have changed the recipe.

Ingredients

Base

430 - 450 g Plain Scott biscuits

125 g Slivered almonds

175 g Hazelnuts

 250 g Condensed milk

100 g Golden syrup 

250 g Butter

Icing

350 g Milk chocolate (good quality is delicious)

25 - 45 g Oil (I use rice bran oil)

Biscuitsyou can use other biscuits however the recipe may need some adjustment. If the biscuits contain rice flour they may be a little gritty in the slice. 

 

Method

Roast the almonds & hazelnuts. Keep 100 g of the hazelnuts separate. In the past I've burnt so many batches of nuts when I have forgotten them I now roast them at 120 C for approx 30 - 45 mins. The low temperature means it takes longer however I haven't burnt any yet. 

Line a slice tin (20 cm x 30 cm) with baking paper.

Reserve 100g of the hazelnuts for the top of the slice. Roughly chop them, leaving a few whole. 

Crush the biscuits in a food processor & transfer to a mixing bowl. Mix in the roasted almonds & the remaining hazelnuts.

Melt the butter in a microwaveable bowl. Stir in the golden syrup & condensed milk. I have used a thermomix to mix the butter, golden syrup & condensed milk (4 mins, speed 4 @ 70 C).  

Stir in the crushed biscuits.

Transfer mix to the slice tin, use a spatula to smooth out the top of the slice is roughly even.

Sprinkle the top of the slice with the roughly chopped hazelnuts.

Melt the chocolate with the oil & pour over the slice. 

Transfer to the fridge & allow the chocolate to set before cutting it into small pieces. Store the slice covered in the fridge.

Simply enjoy!