This is a kiwi classic, I remember making this slice when I worked part time at a cafe in Hamilton NZ when I was training to become a chef. Nice served with coffee after lunch in small squares. This slice requires no baking so is extremely quick, it freezes extremely well. Variations on the theme would be add vanilla biscuits, ginger biscuits, change the nuts from almonds to pistachios, walnut or hazelnut. Dark chocolate can be added to the top for extra luxury.
Chocolate Almond Slice
2/3 cup caster sugar
4 tablespoons of good quality cocoa
2 tablespoons of desiccated coconut
1 egg lightly beaten
1/2 cup of toasted almonds roughly chopped, shelled pistachios, hazelnuts or walnuts
250g of broken up plain wheat biscuits, if in NZ round wine, vanilla wine. Could use gluten free biscuits. Best way to do this place in a plastic bag and bash with a rolling pin or place in food processor.
1. Place melt butter, sugar and cocoa in a largish saucepan, over a medium heat stirring all the time until sugar has dissolved.
2. Remove from the heat cool a little and add coconut, eggs, nuts and biscuits mix until combined nicely. Place into lined 20cm square lined tin. Place in fridge for 1 hour.
For extra luxury place chocolate on top
250g of dark chocolate
Melt chocolate and butter in bowl over simmering water then spread over the slice. Refrigerate for a further 20 minutes. Slice with a hot knife into squares or rectangle slices. This slice must be stored in the refrigerator.
Note; if placing in freezer do not add chocolate on top.