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Almond Croissant Slice: Ingredients: Shortbread base: 125g butter, softened ½ cup caster sugar 1 tsp vanilla 1 tsp Amaretto or almond extract 1 ½ cups plain flour ½ tsp salt Frangipane: 125g butter, softened ½ cup caster sugar 2 eggs 1 tsp vanilla 1 tsp Amaretto or almond extract 1½ cups almond meal ¼ cup plain flour ½ tsp baking powder Pinch of salt To finish: Flaked almonds Icing sugar, for dusting Method: Preheat oven to 170°C fan-forced and line a 25cm square tin with baking paper. Mine was
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