Cherry and Almond Squares
Morello cherries and almonds are a pitch-perfect pairing in these beautifully balanced, fruity bars. You’ll find these cherries sold in light syrup (they’re the same jarred ones you’d use for a Black Forest cake) at your local grocery store.
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1/4 cup (35 g) icing sugar
- 6 tbsp (85 g) unsalted butter, softened
- 1 cup (130 g) lightly packed almond flour
- 3 tbsp (25 g) cornstarch
- 1 tbsp unbleached all-purpose flour
- 1/2 cup (115 g) butter, softened
- 3/4 cup (160 g) sugar
- 2 eggs
- 1/4 cup (60 ml) milk
- 1 tbsp (15 ml) almond liqueur (amaretto)
- 1 jar (19 oz/540 ml) pitted sour cherries in light syrup, drained
- 1/4 cup (30 g) sliced almonds
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking dish and line the bottom with a sheet of parchment paper, letting the paper hang over two sides.
- In a bowl, combine the flour and icing sugar. Add the butter and combine until the dough forms. Press onto the bottom of the prepared dish.
- Bake for 10 minutes or until light golden brown.
Morello cherries and almonds are a pitch-perfect pairing in these beautifully balanced, fruity bars. You’ll find these cherries sold in light syrup (they’re the same jarred ones you’d use for a Black Forest cake) at your local grocery store.