Gluten-Free Pistachio Crumble Slice with Matcha, Raspberry & Chocolate Frangipane

This slice is beautifully balanced — the gentle sweetness of the frangipane pairs with the earthy depth of matcha and the slight bitterness of dark chocolate. Bursts of tart raspberry lift each bite, while the pistachio crumble adds colour, crunch, and a perfect contrast of textures. It’s as pretty as it is delicious.

Prep Time: 35 minutes
Cook Time: 35 minutes
Tin Size: 23cm square (makes 8 large portions)

Ingredients

Shortbread Base

• 140g butter, softened or Olivani
• 125g (½ cup) Chelsea caster sugar
• 1 tsp vanilla paste (or 2 tsp vanilla extract)
• 240g (2 cups) Edmonds gluten-free plain flour
• 38g (⅓ cup) almond flour
• 38g (⅓ cup) pistachios, finely ground
• ½ tsp xanthan gum
• ½ tsp salt

Frangipane

• 140g butter, softened or Olivani
• 50g (¼ cup) Chelsea caster sugar
• 1 tsp vanilla paste (or 2 tsp vanilla extract)
• 100g (⅓ cup) condensed milk
• 154g (1½ cups) ground almonds
• 60g (½ cup) pistachios, finely ground
• 45ml (3 Tbsp) Meadow Fresh milk
• 1½ tsp matcha powder

Crumble Topping

• 2 Tbsp (16g) Edmonds gluten-free plain flour
• 2 Tbsp (16g) pistachios, finely ground
• 1 Tbsp (8g) ground almonds
• 15g butter, melted or Olivani
• ½ tsp (1g) matcha powder

To Assemble

• 100g (3/4 cup) frozen raspberries
• 60g (1/2 cup) dark chocolate (50% cacao or higher), chopped into chunks
• 30g (¼ cup) pistachios, roughly chopped
• Freeze-dried raspberries (optional)

Method

1. Preheat oven to 190°C. Line a 23cm square tin with baking paper.
2. Take 1 cup of whole pistachios and grind in a small processor/blender to make the finely ground pistachios that you will use for the rest of the recipe.

Shortbread Base

3. In a medium bowl, mix butter, sugar, and vanilla.
4. In a separate bowl, mix the gluten-free flour, ground almonds, ground pistachios, xanthan gum, and salt.
5. Combine the dry ingredients with the butter mixture. Mix well, using your hands if needed, until a dough forms.
6. Set aside 1 cup of dough for the crumble.
7. Press the remaining dough evenly into the prepared tin – use the back of a spoon for ease.

Frangipane

8. In a bowl, beat butter, sugar, and vanilla until smooth.
9. Mix in the condensed milk.
10. Add the ground almonds and ground pistachios — the mixture will be thick.
11. In a small bowl, whisk the milk and matcha until smooth, then stir into the batter until evenly green.
12. Spread the frangipane evenly over the base.
13. Place raspberries evenly across the surface and scatter chocolate pieces in between.

Crumble

14. Take the reserved base dough, add gluten-free flour, ground pistachios, and ground almonds.
15. Whisk melted butter and matcha together in a small bowl, then mix into the dough.
16. Using your fingers, crumble the mixture and evenly scatter over the frangipane layer.
17. Sprinkle with the roughly chopped pistachios.
18. Bake for 35 minutes, turning once at 20 minutes for even cooking.
19. Cool fully, then top with freeze-dried raspberries if using.
20. Slice into 8 pieces and serve.

Notes

– Xanthan Gum can be found at most supermarkets in the spice or baking section.

– Matcha powder is found in most supermarkets in the health care section; it is not essential to the recipe but makes the slice pretty and the taste balanced. You could use spirulina powder as a replacement.

– This can be made in a round 9 inch spring-fold cake tin, ensure it is lined.

– If using Olivani reduce cooking time by 5 minutes.

Nutrition Information

Tin: 23cm square
Makes: 8 large portions
Total recipe weight: 623g
Serving size: 78g per slice

Recipe developed by Malika Ganley, our new Food Ambassador, for the Gluten Free Food Festival, Food Demonstration - proudly supported by Edmonds. Find out more about Malika (including being diagnosed with coeliac disease) in the summer issue of Coeliac Link