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1
Pre-heat oven to 180 C/350 F, Line a 9 inch square tin with greaseproof paper so that the base and sides are covered - use a few dabs of butter to get the paper to stick to the pan.
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2
While the oven is heating up, place the 20 g of walnuts on a tray and toast for 5 - 8 minutes. Cool, then place in a food processor and pulse until finely chopped. Don't take it too far otherwise you will have a nut paste rather than a nut flour. Set aside.
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3
Place the Speculoo biscuits in a food processor and blitz to fine crumbs. Add the flour, oats, ground almonds, the ground walnuts and ginger and pulse a couple of times to combine. Add the cold butter and pulse until the mixture looks like coarse, damp sand.
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4
Set aside 1 cup of this mixture for the topping and tip the rest into the prepared tin. Pat it level - don't press down too hard or it will be tough - then bake for 15 minutes.
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5
While the base is baking, get the filling ready; sort through the fruit and discard any mouldy ones.
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6
Using an electric mixer and a medium sized bowl, whisk the egg and sugar until coffee coloured and creamy - about 2 minutes. Then add the almond meal and salt and whisk again. Fold in the berries.
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7
After the base has been in the oven for 15 minutes, remove it and top with the filling - covering the hot base as evenly as you can with the fruit. Sprinkle over the chopped walnuts and the reserved topping. Bake for 30-35 minutes until golden brown.
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8
Cool in the tin for 10 minutes, then using the lining paper as handles, lift out and place on a wire rack to cool completely before glazing.
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9
Combine glaze ingredients together until smooth and drizzle over the top. Slice into 16 squares (4 x 4)
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10
Stores brilliantly, covered in the fridge for 4-5 days.
