ALMOND SLICES

Preheat your oven to 180 deg C . Spray an 18 X 28 cm slice pan and lightly sprinkle with fine polenta and line the base with a sheet of short crust pastry . Spread 2 tbs of raspberry jam over the pastry . Using your electric beater mix together 1 and 1/4 cups of castor sugar , 1 and 1/2 cups of almond meal ,1/4 cup of rice flour and 3 lightly beaten eggs . Beat for 4 minutes until the mixture is smooth and creamy , spoon this mixture evenly onto the jam . Sprinkle lightly with flaked almonds . Bake in the preheated oven for 35 minutes or until golden . Cool in the pan , then cut into slices and leave in the pan until cold .