400g packet digestive biscuits
¾ cup almond meal (70g)
¾ cup diced dried apricots (130g)
3 teaspoons finely grated lemon rind
125g unsalted butter, melted
½ cup sweetened condensed milk
1/3 cup chopped oven-roasted almonds
1½ cups icing sugar mixture
1½ - 2 tablespoons lemon juice
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Process biscuits in food processor until finely crushed. Transfer to a large bowl. Add almond meal, apricots, rind, butter and condensed milk. Stir until well combined. Press mixture firmly over base of prepared pan.
To make icing, place sugar in a medium bowl. Gradually add enough juice, stirring until smooth and a spreadable consistency.
Spread over biscuit base. Sprinkle with almonds. Refrigerate for about 6 hours, or overnight until firm.
Use baking paper to lift slice from pan. Cut into pieces.
TIP! For a change, replace lemon rind and juice with orange. Slice can be made up to five days ahead, Keep refrigerated.