ALMOND CHERRY STREUSEL BARS RECIPE

Kulinary Kreations

Simple and I bet delicious! They look so pretty, too. :)

Almond joy bars, Cherry cheesecake bars, Strawberry bars recipes, Dessert recipes, Cherry pie bars, Almond butter bars

#joy #recipes #dessert #bars #pie #almond #cherry #butter #cheesecake #strawberry 

Recipe adapted from:

almond cherry streusel bars recipe

INGREDIENTS

CRUST AND TOPPING:

1 1/2 cups all purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cold unsalted butter cut into cubes

1/2 cup almond paste* about 3oz

1/2 teaspoon almond extract

1/3 cup sliced almonds

FILLING:

1/4 cup water

3 tablespoons fresh lemon juice

2 tablespoons cornstarch increase to 3 scant tablespoons if using frozen cherries

4 cups pitted sweet cherries fresh or frozen (1-pound bag of frozen works well here)

1/2 cup granulated sugar

1 tablespoon unsalted butter

pinch salt

ICING:

1/3 cup powdered sugar

1-2 teaspoons milk

1/8 teaspoon almond extract

INSTRUCTIONS

CRUST AND TOPPING;

first, Preheat oven to 350°F. Line a 9x9 square pan with foil and grease the foil. Set aside.

next, In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Add butter, almond paste, and almond extract. Blend on medium-low speed until the butter and almond paste pieces are the size of small pebbles. Remove 1 heaping cup for the topping, set it aside.

then, Pour the remaining mixture into the prepared pan and press it evenly over the bottom. Bake for 12-14 minutes, until the edges are just beginning to brown.

MEANWHILE, PREPARE THE FILLING:

first, In a medium saucepan, whisk water, lemon juice and cornstarch. Add cherries, sugar, butter, and salt. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes. Spread filling over crust. Stir sliced almonds into the reserved topping mixture, then sprinkle the topping over the cherry filling.

then, Bake until the filling is beginning to bubble and the topping is light brown, about 30 minutes. Cool completely.

ICING (OPTIONAL):

Whisk all icing ingredients, adding more milk or powdered sugar to reach your desired consistency. Drizzle over cooled bars (I place my icing in a ziptop bag, snip off the corner, and drizzle the icing straight from the bag).