Cherry Almond Squares
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1 1/2 cups unbleached all purpose flour
1 cup old fashion rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon almond extract
1 can cherry pie filling
Almond Paste:
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1 cup ground almonds
1/2 cup icing sugar
1 egg
Preheat oven to 350ºF Grease and flour a 9inch square baking tin and line with baking parchment paper. Set aside.
In a large bowl combine flour, oats, sugar, baking soda, salt, butter and almond extract. Beat with an electric mixer at low speed for 1 to 2 minutes, until the mixture is crumbly.
Reserve 1 cup of the crumb mixture; press the remaining crumb mixture into the bottom of the prepared tin.
In a medium bowl combine the almond meal, icing sugar and 1 egg. Stir until blended and smooth. Spread the almond mixture on top of the now form crust in the baking tin.
Open the can of cherry pie filling and spoon the filling over the almond mixture to 1/2 inch of the sides. Sprinkle with the remaining crumb mixture. Bake in the preheated oven for 22 to 30 minutes until golden brown, bubbly and the filling has somewhat set. Cool completely in the baking tin on a wire rack. Cut into squares.
Warmer temperatures this week means getting those few remaining things done before Christmas begins. - JD
1 1/2 cups unbleached all purpose flour
1 cup old fashion rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
3/4 cup (1 1/2 sticks) butter, melted2 teaspoon almond extract
1 can cherry pie filling
Almond Paste:
-----------------------------------------------------------
1 cup ground almonds
1/2 cup icing sugar
1 egg
Preheat oven to 350ºF Grease and flour a 9inch square baking tin and line with baking parchment paper. Set aside.
In a large bowl combine flour, oats, sugar, baking soda, salt, butter and almond extract. Beat with an electric mixer at low speed for 1 to 2 minutes, until the mixture is crumbly.
Reserve 1 cup of the crumb mixture; press the remaining crumb mixture into the bottom of the prepared tin.
In a medium bowl combine the almond meal, icing sugar and 1 egg. Stir until blended and smooth. Spread the almond mixture on top of the now form crust in the baking tin.
Open the can of cherry pie filling and spoon the filling over the almond mixture to 1/2 inch of the sides. Sprinkle with the remaining crumb mixture. Bake in the preheated oven for 22 to 30 minutes until golden brown, bubbly and the filling has somewhat set. Cool completely in the baking tin on a wire rack. Cut into squares.
Warmer temperatures this week means getting those few remaining things done before Christmas begins. - JD
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