Pineapple Almond Slice #glutenfree #glutenfreebaking #glutenfreerecipes

This lunch box filler is made using the pineapple jam that we gave the recipe for earlier in a previous post. You can make extra and freeze them to use when you are short of time or you have unexpected visitors.

Pineapple Almond Slice

Ingredients:

120g Butter
1 Egg
2 tablespoons Caster Sugar
1/2 teaspoon Salt
1 teaspoon Vanilla Essence
1.5 cups gluten-free Plain Flour
1.5-2 cups Pineapple Jam Filling- please check the recipe in our blog.

Topping:

100g Butter, room temperature
1/2 cup Brown Sugar
1/2 cup gluten-free Plain Flour
2/3 cup Ground Almond Meal
Extra Icing Sugar, for dusting

Method:

Preheat oven to 180C  
Line the slice tray with baking paper.
Beat the butter, sugar, salt and vanilla in a bowl. 
Add the egg. 
Mix in the flour until a ball forms.
Press the biscuit dough into the base of the baking tray with your hand. Then prick all over with a fork. 
Bake about 15 minutes in 180C. 
Place all the topping ingredients into a clean bowl.
Rub the butter through the dry ingredients with your hand to make crumble. 
Place aside.
Take out the slice base from the oven. 
Pour the pineapple jam filling over the base and spread with silicone spatula. 
Sprinkle the almond crumble mixture on the top. 
Bake another 20 minutes or until golden brown.
Dust with icing sugar before cutting.
Placed in airtight container, these will keep up to a week.

They can be frozen as well for longer keeping.