Nut Slice

A crumbly shortbread base topped with a crunchy nut mixture bound by amber caramel. A sharp contrast between the melting biscuit and the toasted nuts that crack under the teeth.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 790
• Protein: 13 g
• Carbs: 65 g
• Fat: 52 g

Ingredients

• 133.3 g Wheat flour ( sifted )
• 100 g Minimum butter sweet ( cold and diced )
• 66.7 g Brown sugar ( divided in two )
• 0.7 piece Egg ( whole )
• 66.7 g Walnut kernel ( coarsely chopped )
• 66.7 g Hazelnut ( coarsely chopped )
• 66.7 g Almond with skin ( coarsely chopped )
• 66.7 g Honey ( liquid )
• 0.7 pinch Fleur de sel
• 33.3 g Golden Syrup

Instructions

1. Shortbread preparation

   In a mixing bowl, combine the flour, 50g of brown sugar, and 100g of cold butter. Rub with your fingertips until the mixture resembles coarse sand. Add the egg and fleur de sel to combine without overworking the dough.

2. Blind baking

   Line a rectangular mold with the dough to a thickness of half a centimeter. Prick with a fork. Bake at 180°C for 15 minutes. The dough should be light golden and firm to the touch.

3. Making the caramel

   In a saucepan, melt the remaining butter (50g), the remaining sugar (50g), the honey, and the golden syrup. Bring to a gentle boil until the mixture coats the spoon and turns a hazelnut color.

4. Coating the nuts

   Pour the chopped walnuts, hazelnuts, and almonds into the hot caramel. Stir vigorously so that each piece is shiny and coated in sugar.

5. Second baking

   Spread the nut mixture over the pre-baked shortbread base. Smooth with a spatula. Return to the oven for 10 to 12 minutes. The top should bubble and caramelize without burning.

6. Cooling and cutting

   Allow to cool completely in the mold. The caramel will set and harden. Remove from the mold and slice into neat rectangles using a sharp chef's knife.

Chef's tips

• Do not overwork the dough to ensure it stays crumbly after baking.
• Wait until completely cool before cutting, otherwise the caramel will run and the cut will be messy.

Storage

Keep for 1 week in an airtight container at room temperature.