Honey Almond Squares: Perfect for Rosh Hashanah
The original version of this delicious and unique slice was from the kitchen of the late Lena Goldstein, one of the early (and now iconic) contributors to Monday Morning Cooking Club. This is not a traditional Bienenstich (‘bee sting cake’), which is usually made with yeast, but a simpler version with a quick pastry base.
It is perfect for Rosh Hashanah (Jewish New Year), served alongside Middle Eastern fruit kompot.
We shared this recipe with Channel 7’s The Morning Show for Rosh Hashanah 2018.
- 100 grams plain flour
- 100 grams self-raising flour
- 55 grams caster sugar
- 1/4 teaspoon salt
- 125 grams softened unsalted butter, chopped
- 2 egg yolks
- 2 teaspoons vanilla extract
- 125 grams unsalted butter, chopped
- 100 grams sugar
- 2 tablespoons honey
- 225 grams chopped almonds
- Preheat the oven to 170 C. Line a 21 x 31 x 2 cm rectangular baking tin.
- To make the base, combine the flours, sugar and salt in a large bowl. Add the butter and with your fingertips, crumble the mixture until it resembles coarse breadcrumbs. Add the egg yolks and vanilla and combine with you hand, squeezing to form a ball of dough.
- Press the dough into the base of the prepared tin and set aside.
- To make the topping, melt the butter, sugar and honey gently in a saucepan then add the almonds. Stir to combine and pour over the pastry base and spread it from edge to edge.
- Bake for 35 minutes or until golden. Allow to cool in the tin before cutting into squares. Store in an airtight container.