Sweet Cherry Almond Cookies Bars
SERVES: 12 COOK TIME: 20 minutes TOTAL TIME: 35 minutes
1 1⁄3 cup all-purpose flour
2 tablespoon granulated sugar
1⁄2 tablespoon salt
1 stick butter
1 can Solo Almond Paste
1 egg white
1 can Solo Cherry Cake and Pastry Filling
3⁄4 cup all-purpose flour
3 1⁄2 tablespoon granulated sugar
1 pinch salt
4 tablespoon butter
1 cup sliced almonds
To make Crust: Line the 9 x 13 pan with parchment paper. Make the cookie crust by mixing together all the crust ingredients ( 1 1/3 cup flour, 2 tbs sugar, 1/2 tsp salt). Next cut the stick of butter into the dry ingredients with a pastry cutter or your hands until it forms coarse crumbs. Press the dough down into an 9 x 13 pan. Use the back of a tablespoon to smooth the dough and spread it evenly over the bottom of the pan. Bake for 10 minutes in a 350′F oven.
When done remove from oven and cool slightly. Beat the almond paste well with the egg white. Evenly drop tablespoons of the almond filling over the slightly cooled cookie crust, leaving a ¼ inch border around the edges. Spread the Solo Cherry Cake & Pastry filling over the almond paste also leaving a border at the edge of the dough.
To make the Topping: Mix the remaining flour, salt and sugar together. Using a pastry cutter or your hands mix the butter in until coarse crumbs form. Gently fold the almond slices in. Evenly sprinkle the topping over the entire top of the filling to the edge of the pan. Bake in a preheated oven at 350′F for 20 to 25 minutes until the topping slightly golden. Cool and chill for at least 2 hours before cutting. Makes 12 bars or 18 small cookie bars.
Recipe Provided by: Flour on my Face from the Sweetest 16 Baking Recipe Contest