16 April, 2016

Almond Slice

I actually have no idea what a "slice" is in the context Redwall uses. I believe it's basically a "bar," or something sweet that is made in a square or rectangular pan and sliced into portions. For the almond slice, I decided to base the recipe off of a no-bake cheesecake. It came out pretty nicely. Leftovers can be frozen, but I don't recommend keeping these around for too long after making them.

Almond Slice

Prep time: 15 minutes
Chill time: 1 hour
Total time: 1 hour, 15 minutes

Yield: 16-24 servings


  • 8 graham cracker sheets
  • 3 tbsp butter
  • 1/4 cup ricotta cheese
  • 8 ounces cream cheese
  • 1 cup ricotta cheese
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1/2 cup sliced almonds

  1. Place the graham crackers in a zipped bag and smash them with something heavy until you have fine crumbs
  2. Pour the crumbs into an 8x8 baking pan. 
  3. Melt together the butter and the 1/4 cup of ricotta, mix into the crumbs, and press everything into an even layer in the pan. 
  4. With an electric mixer, beat together the cream cheese, cup of ricotta, honey, and vanilla until light and fluffy. 
  5. Pour the cheese mixture into the pan and smooth into an even layer
  6. Top with the sliced almonds
  7. Refrigerate for an hour before attempting to cut. After cutting, you can store these in the freezer and either thaw before serving or just serve frozen -- they're good both ways.

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