Almond Mincemeat Slices

5 from 2 votes

A short and crumbly biscuit base, followed by a layer of mincemeat which is topped with a light almond frangipane. Perfect for both lunchboxes and tea parties or as an alternative mince pie.

Prep Time30

Cook Time20

Total Time50

Course: Afternoon Tea, Dessert, Snack

Cuisine: British

Keyword: almonds, frangipane, mincemeat, slice, tarts, traybake

Servings: slices

Calories: 246kcal

Author: Choclette @ Tin and Thyme

Ingredients

Shortbread Base

100 g flour half wholemeal, half plain
25 g ground almonds
25 g golden caster sugar (I used cardamom sugar)
60 g unsalted butter cubed
1 tbsp cold water

Frangipane

70 g unsalted butter softened
70 g golden caster sugar (I used cardamom sugar)
1 large egg (I used a duck egg)
70 g ground almonds
40 g flour half wholemeal, half plain
½ tsp baking powder
8-10 tbsp mincemeat (I used my homemade chilli chocolate mincemeat)
15 g flaked almonds

Instructions

Shortbread Base

Place the flour into a large mixing bowl together with the ground almonds and sugar.
100 g flour, 25 g ground almonds, 25 g golden caster sugar
Add the butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
60 g unsalted butter
Add the water and stir with a knife.
1 tbsp cold water
Pour the mixture into a 20 cm (8") square silicone mould or lined tin. Press it down with the back of a spoon to form an even layer on the bottom.
Bake at 180℃ (350℉, Gas 4) for 10 minutes.

Frangipane

Meanwhile, cream the butter and sugar together until light and fluffy.
70 g unsalted butter, 70 g golden caster sugar
Beat in the egg.
1 large egg
Sift in the ground almonds, flour and baking powder and stir until just combined.
70 g ground almonds, 40 g flour, ½ tsp baking powder
Spread the mincemeat over the shortbread base then cover with the frangipane.
8-10 tbsp mincemeat
Scatter the flaked almonds over the top and bake at 180℃ (350℉, Gas 4) for about 20 minutes or until the top is risen and golden.
15 g flaked almonds
Leave to cool in the mould, then cut into 12 slices.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition