Almond Cherry Bars
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 bars 1x
- Category: Breakfast, Dessert
Ingredients
Scale
For the Bars
- 2 cups all-purpose flour (about 9 oz)
- 1/2 cup almond flour (about 1.7 oz)
- 3/4 cup granulated sugar (about 5.3 oz)
- 1 tsp baking powder
- 1/4 tsp kosher salt
- Zest and juice of 1 lemon (or lime)
- 12 tbsp unsalted butter (at room temperature (6 oz))
- 1 large egg
- 1/4 tsp almond extract
- 3 cups pitted cherries
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
For the Glaze
- 1/2 cup powdered sugar (sifted (about 2.7 oz))
- 1 tbsp almond milk or regular milk
- 1/4 tsp almond extract
Instructions
Make the Bars
- Preheat Oven: Set your oven to 350°F.
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, almond flour, 3/4 cup sugar, baking powder, kosher salt, and lemon zest.
- Incorporate Butter: Add the room-temperature butter and mix until fully combined with the dry ingredients. You can use a spatula or your hands until no butter chunks remain.
- Add Wet Ingredients: Mix in the egg, almond extract, and lemon juice. Stir until a soft, sticky dough forms, similar to cookie dough.
- Prep Cherries: In a separate bowl, mix the pitted cherries with 3 tablespoons of sugar and 1 tablespoon of cornstarch. Set aside.
- Prepare Pan: Line a 9×9-inch or 8×8-inch baking pan with parchment paper.
- Layer Dough: Spread half the dough evenly in the bottom of the pan.
- Add Cherries: Pour the cherry mixture over the dough, spreading it evenly.
- Top with Dough: Drop spoonfuls of the remaining dough over the cherries, then use your hands to spread it out and flatten. If the dough is sticky, lightly flour your hands.
- Bake: Bake for about 45 minutes, until the top is golden brown. It might take up to an hour depending on your pan and oven.
- Cool: Allow the bars to cool completely before slicing.
Make the Glaze
- Mix Ingredients: In a small bowl, combine sifted powdered sugar, milk, and almond extract.
- Adjust Consistency: If the glaze is too thick, add more milk a little at a time. If it’s too thin, add more powdered sugar.
- Drizzle: Drizzle the glaze over the cooled bars. Optionally, sprinkle with sliced almonds.
Storage and Serving
- Storage: Keep the bars in the fridge, covered, for up to 5 days. Let them come to room temperature before serving to soften up.
Notes
- Flour Options: You can substitute half the all-purpose flour with whole wheat flour for a different texture.
- Baking Time: Baking time can vary. If using a smaller pan, the bars will be thicker and may need up to 1 hour to bake.
- Fruit Substitutes: You can use blueberries instead of cherries for a different flavor twist.
