Cherry Almond Streusel Bars Recipes

ALMOND CHERRY BARS

Steps:

• Pre-heat the oven to 350ºF.
• Start by mixing the flour, almond flour, sugar, sugar, baking powder, kosher salt, and lemon zest in a bowl.
• Add the butter and mix with a spatula until the butter is incorporated into the dry ingredients. You can also use your hands to make this easier. There shouldn't be any chunks of butter in the dough, it should be totally incorporated with the dry ingredients.
• Add the egg, almond extract, and lemon juice.
• Fold to combine all the ingredients, until a soft dough has formed. It will be sticky, like a cookie dough.
• In a bowl, mix the pitted cherries, with 3 tbsp of granulated sugar, and 1 tbsp of cornstarch. Set aside.
• Line the bottom of a 9x9" or 8x8" pan with parchment paper.
• Spread half of the dough on the bottom of the pan.
• Pour the cherries over dough and spread evenly.
• Spread out the other half of the dough on top of cherries. Just drop equal amounts evenly distributed over the cherries. You can use a cookie scoop to do this, as I show on the video.
• Then use your hands to help spread out the dough and flatten it. If the dough is too sticky you may flour your hands lightly.
• Bake the bars for about 45 minutes, until the top is golden brown.
• Let the bars cool down before slicing.

ALMOND STREUSEL-CHERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
• Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
• Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

CHERRY-ALMOND STREUSEL TART

Steps:

• Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges., In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust., For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.

CHERRY-ALMOND BARS

Steps:

• Heat oven to 350°F. Drain cherries, reserving juice for Almond-Cherry Glaze. Chop cherries; set aside. In medium bowl, mix 1 cup flour, the butter and 1/4 cup powdered sugar with spoon. Press in ungreased square pan, 9x9x2 inches. Bake about 10 minutes or until set.
• In medium bowl, beat eggs with fork. Stir in cherries and all remaining Bar ingredients. Spread over baked layer.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
• Meanwhile, mix all Almond-Cherry Glaze ingredients until smooth and thin enough to drizzle. Drizzle cooled bars with glaze. For bars, cut into 6 rows by 2 rows. Cut each bar diagonally in half to form triangles.

CHERRY ALMOND BARS

Steps:

• HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
• STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
• BAKE 15 minutes.
• SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
• BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.

STREUSEL-TOPPED CHERRY ALMOND GALETTE

Steps:

• On a lightly floured surface, roll crust into a 12-in. circle. Transfer to a parchment paper-lined baking sheet., Shape almond paste into a ball, then flatten into a disk. Roll out between two sheets of waxed paper into a 10-in. circle. Center on pastry. Spoon cherry pie filling over almond paste., In a small bowl, combine the pecans, brown sugar, flour and butter; sprinkle over pie filling. Fold up edges of pastry over filling, leaving center uncovered. Combine egg and water; brush over folded pastry and sprinkle with sugar., Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide galette onto a wire rack to cool completely. Sprinkle with confectioners' sugar.

ALMOND STREUSEL CHERRY CHEESECAKE BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cookie mix in large bowl.
• Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly.
• Reserve 1 1/2 cups mixture for topping.
• Press remaining mixture in bottom of pan.
• Bake 12 minutes.
• Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked cookie base.
• Spoon pie filling evenly over cream cheese mixture.
• Sprinkle with reserved topping and almonds.
• Bake 40 to 45 minutes or until light golden brown.
• Cool 30 minutes.
• Refrigerate about 2 hours or until chilled.
• For bars, cut into 6 rows by 4 rows.
• Store covered in refrigerator.

DOUBLE-CHERRY STREUSEL BARS

Steps:

• 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:
• Preheat oven to 375°F. Line 13x9x2-inch metal baking pan with heavy-duty foil, leaving overhang. Spray foil with nonstick spray. Combine flour, sugar, cinnamon, 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 small 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 22 minutes; cool crust 15 minutes. Maintain oven temperature.
• Add sweetened coconut flakes 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.)

CHERRY ALMOND STREUSEL SCONES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the cream, egg and extract; stir into crumb mixture just until moistened. Stir in cherries. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. , For streusel, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in almonds. Sprinkle over dough. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.