Double-Cherry and Almond Streusel Bars
2 March 2011
I really love making bar cookies. With just a little effort you get a large return.
I’m also a little obsessed with almond paste right now, too. I just love the flavor.
The original recipe uses coconut in the streusel, but since cherry and almonds have a natural affinity towards each other, I thought I would use the almond paste instead. I must say it turned out quite well.
The filling is so simple. Just toss together the dried cherries, kirsch (this bottle will last you forever) and the cherry preserves. Give it a whirl in a small food chopper. Set aside.
Now let’s get started on our shortbread crust. In a food processor mix your crust ingredients together. Once it comes together (be sure that you reserve 1 cup for the topping) then press the dough onto the bottom of the prepared pan.
With the tines of the fork poke holes into the crust. Bake for about 18-22 minutes or just until lightly golden brown.
In the past I have found almond paste wrapped in little logs, never in a can. Still the same. I just adore the flavor of this stuff.
Now mix together the reserved 1 cup dough with the almond paste, oats, brown sugar and sliced almonds.
Spread the cherry filling mixture onto the top of the shortbread crust.
Then evenly crumble the streusel onto the top. Lightly pressing the streusel into the cherry mixture. Bake for an additional 25-30 minutes. Make sure the cookie is cooled before you cut into bars.
These are not too sweet and pair perfect with a cup of coffee or tea.
Instructions: Cut out the recipe below and paste it to a recipe card. Happy cooking!
Double-Cherry Almond Streusel Bars
Inspired from a recipe found in Bon Appetit/December 2002
Makes 24 bars
Filling
1 cup dried Bing (sweet) cherries (about 6 ounces)
1 cup tart red cherry preserves (such as Tropical or Smuckers; about 11 ounces)
1 tablespoon kirsch (clear cherry brandy)
Dough and Streusel
Nonstick vegetable oil spray
2 cups all purpose flour
2/3 cup sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 tablespoons whole milk or half-and-half
1/3 cup almond paste
1/3 cup quick oats
2 tablespoons brown sugar
3/4 cup sliced almonds (about 3 ounces)
For Filling
Combine dried cherries, tart cherry preserves, and kirsch in processor; blend to chunky puree. (Filling can be made 1 day ahead. Transfer to bowl; cover and refrigerate.)
For dough and Streusel
Pre-heat oven to 350 degrees f. Line a 13x9x2-inch metal baking pan with heavy-duty foil, leaving overhang. Spray foil with nonstick spray. Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter, vanilla extract, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel. Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball.
Press dough over bottom of prepared baking pan; pierce all over with fork. Bake dough until golden, about 18-22 minutes or so; cool crust 15 minutes. Maintain oven temp. at 350 degrees.
Add almond paste, quick oats, brown sugar and sliced almonds to reserved 1 cup dough. Mix dough with fork, breaking streusel topping into small clumps.
Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake cookie until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool cookie in pan on rack. Using foil overhang as aid, lift cookie from pan. Peel off foil and discard. Cut cookie lengthwise into thirds, then cut crosswise into eighths, forming total of 24 bars. (Bars can be made 2 days ahead. Store bars in airtight container and refrigerate.) If you would like to “fancy” them up a big sift a little bit of powdered sugar over the top.
