Almond & Raspberry Slice

Recipe's preparation

Preheat oven to 190 degrees conv. Or
170 degrees fan forced.  Grease 18x27cm
slice pan. Line base and two long sides with baking paper.





With a dry bowl, Cut lemon rind finely
on speed 8 for 10 seconds, set aside.





To make Almond Topping - Grind almonds
on speed 6 for 10 seconds. Add 2 tbsp (25g) sugar and eggs. Combine on speed 3,
for 20 seconds.  Set topping mixture
aside.  Wash TM bowl or thoroughly scrape
clean.





To make Slice Base - Add butter &
sugar – mix until creamy on speed 4 for 40 seconds. If butter is quite cold,
add temp. setting of 37 degrees, whilst creaming butter with sugar.





Add plain flour, self raising flour,
coconut, lemon juice and rind previously finely grated in step 2.  Mix to form dough on speed 5-6 for 20
seconds.  Stop and scrape down bowl with
spatula, repeat mix on speed 5-6 for 10 seconds.





Press into prepared pan with the back
of a spoon and prick base with a fork. 
Bake 15 minutes or until golden. 
Allow to cool.





To make filling - combine berries and
jam on speed 5 for 5 seconds.  Spread
over cooled base.





Spoon Almond topping roughly over
berry/jam layer, crumble consistency. 
Bake for a further 10-15 minutes until golden.  Allow to cool, and then slice into fingers.