Delicious mix of cherries, almonds and a sweet icing.
Course Bar, Dessert
Cuisine All-American
Keyword almond paste, almonds, cherries, Icing
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 6Servings
Calories 639kcal
Author Lynn / Turnips 2 Tangerines
Ingredients
1 1/2cupsall-purpose flour
1/2cupsugar
1/2teaspoonsalt
1/2teaspoonbaking powder
1/3cupalmond paste, not marzipan
1/4teaspoonalmond extract
1stickcold unsalted butter, cut into piece
1/2cupsliced almonds, for topping
Icing
1/2cuppowdered sugar
2 to 4tablespoonsheavy cream
1/4teaspoonalmond extract
Filling
214.5 oz cansred tart cherries, packed in water. Drain juice from one can.
3/4cupsugar
3tablespoonswater
2tablespoonscornstarch
1tablespoonfresh lemon juice
1tablespoonunsalted butter
pinchof salt
Instructions
Heat oven to 350 degrees.
Line a 9-inch square pan with foil and grease lightly with vegetable oil.
In a large bowl, whisk together flour, sugar, salt and baking powder. Add almond paste and almond extract. Stir to combine. Add cold butter, cut in with a pastry blender, until crumbly. Remove 1 cup of the mixture and set aside for topping. Put rest of ingredients into prepared pan, spread out evenly, and press with the bottom of a measuring cup to make a crust.
Bake for 15 to 17 minutes or until crust starts to brown slightly around the edges. Remove and leave the oven on.
Meanwhile, dump all the filling ingredients into a saucepan and cook on medium high heat until thickened and translucent. About 8 to 10 minutes. Spread the filling over the crust.
Sprinkle the top with the reserved crumb mixture and top with the sliced almonds.
Bake for about 28 to 30 minutes or until the filling bubbles and the top is golden brown.
Let cool completely in the pan on a cooling rack.
Whisk or beat together the icing ingredients and drizzle over bars.