Castella Imports

Raspberry Slices


1 Cup All-Purpose Flour
¼ Cup Confectioner’s Sugar
6 Oz. Un-Salted Butter (chilled and chopped)
1 Egg Yolk
½ Cup Super Fine Sugar
4 Eggs
1 ¼ Cups Ground Almonds
¼ Tsp. Castella Pure Almond Extract
½ Cup Raspberry Jam
¼ Cup Flaked Almonds


  1. Preheat the oven to 350° degrees F.  Lightly grease an 8" x 12" inch baking tin, and line with baking paper, hanging over the two long sides.
  2. Sift the flour and 1 Tbsp. of the confectioner’s sugar into a bowl, add 1 ¾ oz. of the butter and rub it until the mixture resembles breadcrumbs.  Add the egg yolk and 2 Tbsp. of cold water and mix with a flat-bladed knife until the mixture comes together in beads.  Gather into a ball, cover with plastic and refrigerate for 30 minutes.  Roll out between two sheets of baking paper, remove the paper and put in the tin, pressing into the edges.  Bake for 10 minutes.  Cool.
  3. Beat the remaining butter and the confectioner’s sugar with electric beater until it is creamy.  Add the eggs and fold in the ground almonds and "Castella" Pure Almond Extract.  Spread the raspberry jam over the pastry base until it is completely coated, and then pour batter over the filling.  Sprinkle with almonds to finish and bake for 30-35 minutes or until firm.  Allow to cool.
  4. Sift the remaining confectioner’s sugar into a bowl and mix 2-3 Tsp. warm water to form a free-flowing paste.  Drizzle over the slice in a zigzag pattern and leave to set.  Trim the edges and cut into squares.

Makes 15 Pieces