Nut Slice
Ingredients
- 133.3 gWheat flour (sifted)
- 100 gUnsalted butter (cold and diced)
- 66.7 gBrown sugar (divided in two)
- 0.7 pcEgg (whole)
- 66.7 gWalnut kernel (coarsely chopped)
- 66.7 gHazelnut (coarsely chopped)
- 66.7 gAlmond with skin (coarsely chopped)
- 66.7 gHoney (liquid)
- 0.7 pinchFleur de sel
- 33.3 gGolden Syrup
Method
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.
- 1
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
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
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
Pour the chopped walnuts, hazelnuts, and almonds into the hot caramel. Stir vigorously so that each piece is shiny and coated in sugar.
- 5
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 1 week in an airtight container at room temperature.
