https://www.youtube.com/watch?v=hYph1fS5Jxw
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https://www.theenglishkitchen.co/2019/03/bakewell-slices.html
First make the pastry. Measure the flour into a bowl. Add th butter and rub it in with your fingertips until the mixture resembles fine bread crumbs. Add the cold water gradually, mixing together with a fork to form a soft dough. Preheat the oven to 180*C/350*F/ gas mark 4.

https://www.youtube.com/watch?v=C-QSrbb4eck
This almond slice recipe is a take on the traditional English Bakewell slice, but I've substituted the pastry base with a buttery shortbread biscuit base! At

https://mymorningmocha.com/almond-slice/
How To Assemble Almond Slice. Step Six: In a small mixing bowl, mix the jam to remove any lumps and for it to spread easily. Add an even layer of raspberry jam on top of the pastry. Step Seven: Pour the frangipane sponge mixture over the layer of jam and spread until evenly distributed.

https://lacreativemama.com/how-to-eco-print-a-tote-bag/
Step 2: Eco printing a cotton bag. Place your mordanted and wet tote bag on your working surface. Stretch the fabric really well to remove any bubbles. Start placing your flowers and leaves to create a nice design. For this tutorial I placed a red hibiscus flower in the center and oak leaves around it.

https://www.daffodilkitchen.com/bakewell-slice/
Preheat the oven to 180°C/350°F/Gas 4 (fan 160°C) and line a 20cm/8in square baking tin with baking parchment. Make the pastry base: blitz the butter and sugar in the food processor until combined. Finally, tip in the flour, ground almonds and salt. Pulse until everything comes together to make a soft dough.

https://www.carolinescooking.com/bakewell-slice/
Roll out into a large square, large enough to line a 9 x 9in (23 x 23cm) baking tin. Carefully place the pastry into the tin and gently press into the corners and up the side. Trim the top off the pastry to give an even edge a little below the top of the tin.

https://thehappyfoodie.co.uk/recipes/bakewell-slices/
Preheat the oven to 180°C/fan 160°C/gas 4. Roll the dough out on a lightly floured work surface and use it to line a 30x23cm (12x9in) traybake or roasting tin. Measure all the sponge ingredients into a bowl and beat until well blended. Spread the pastry with raspberry jam and then top with the sponge mixture. Sprinkle with the flaked almonds.

https://www.odlums.ie/recipes/almond-bakewell-slices/
Decorate with flaked almonds and bake for 35-40 mins until pale golden in colour. When cool, cut into slices. Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7"/ 28x 18cm Swiss Roll tin. Sieve the flour and salt into a bowl. Rub in the butter/margarine and add sufficient water to make a soft dough. Turn onto a lightly floured board

https://www.kingarthurbaking.com/recipes/british-almond-jam-tart-bakewell-tart-recipe
Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Spoon the almond mixture over the jam. Gently spread it to the edges of the tart, and smooth out the surface. Sprinkle the sliced almonds evenly on top. To bake the tart: Bake the tart for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into

https://mr-pauls-pantry.com/bakewell-slice-recipe/
Instructions. Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7"/ 28x 18cm Swiss Roll tin. Sieve the flour and salt into a bowl. Rub in the butter/margarine and add sufficient water to make a soft dough. Turn onto a lightly floured board, roll out and line the Swiss Roll tin.

https://www.curlyscooking.co.uk/bakewell-slices/
Instructions. Preheat the oven to 160°C (fan assisted, 180°C non fan) Make the pastry by adding the flour into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add enough water to form a soft dough.

https://www.theenglishkitchen.co/2020/06/small-batch-bakewell-blondies.html
Instructions. Preheat the oven to 180*C/350*F/ gas mark 4. Line a 9 by 5 inch loaf tin with baking parchment, leaving an overhang. Set aside. Beat together the melted butter and both sugars until smooth. Beat in the egg and almond extract. Stir in the flour, corn flour and ground almonds until smooth and well mixed.

https://www.cooksister.com/2006/07/nigellas_bakewe.html
4 eggs. 60g flaked almonds. 325g jam (I used cherry conserve) Method: Preheat the oven to 180C. Mix the flour, icing sugar, salt and butter in a food processor (or alternatively, rub the butter into the dry ingredients) until the mixture is crumbly and beginning to form a ball. Turn out into a baking tray approx 235 x 300 x 60mm and push the

https://www.womensweeklyfood.com.au/recipe/baking/bakewell-slice-12853/
2. To make almond filling, beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in ground almonds and sifted flour. 3. Meanwhile, preheat oven to 200°C/400°F. 4. Grease 20cm x 30cm (8 inch x 12 inch) rectangular pan; line base and long sides with baking paper, extending paper

https://www.bbc.co.uk/food/recipes/bakewell_tarts_64777
Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4. For the filling, beat the butter and sugar together in a bowl until pale and fluffy. Mix in the ground

https://www.allrecipes.com/recipe/261413/bakewell-slice/
Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking. Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.

https://traditionalhomebaking.com/raspberry-bakewell-cake/
Grease and line the base and sides of an 8 inch (20cm) spring form cake tin with baking parchment. If using baking bands, start soaking them in a bowl of cold water or use to manufacturers instructions. Using an electric mixer, beat together the butter, sugar and almond extract until soft and lighter in colour.

https://www.bbcgoodfood.com/recipes/berry-almond-bakewell?IGNORE_GEO_REDIRECT_GLOBAL=true&v=1320043653
Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. STEP 2. Line the pastry case with baking parchment, fill with baking beans and cook on the hot sheet for 10 mins - the burst of heat from the baking sheet will help to prevent a soggy bottom. Carefully lift off the paper with the beans and bake for 3 mins more to cook

https://th-cam.com/video/hYph1fS5Jxw/almond-bakewell-slices-how-to-eco-print-on-a-tote-bag-tommy-is-a-poet-ireland-am-18-06-24.html
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https://www.sainsburysmagazine.co.uk/recipes/baking/lemon-bakewell-slices
The lemon slices keep for up to 1 week in an airtight container, or can be frozen. Preheat the oven to 180°C, fan 160°C, gas 4 and grease and line a 20cm x 30cm traybake tin. Cream together the butter and sugar for the base until light and fluffy, then mix in the gluten-free plain flour, xanthan gum and a pinch of salt, just until it starts

https://whitworths.co.uk/recipes/quick-bakewell-slices/
In a bowl mix the flaked almonds, flour, oats, sugar and almond essence. Add the butter then rub together to form a crumbly texture. Spoon half the mix into the base of the lined tin then press down firmly. Gently heat the jam in the microwave (or saucepan), until it becomes runny then pour over the mix in the tin.

https://www.mumsnet.com/talk/food_and_recipes/1618034-Almond-Slices-on-Bakewell-Tart-How-do-they-not-burn
I've made almond slices before, and the almond slivers just got toasted and lightly browned but not burnt, from what I recall.