Cinnamon Almond Plum Bars Recipes

ALMOND-COCONUT LEMON BARS

Steps:

• In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

CINNAMON TOAST CRUNCH® CEREAL ALMOND SQUARES

Steps:

• Heat oven to 350°F. Line 8-inch square pan with heavy-duty foil. Spray foil with cooking spray.
• In food processor or blender, place cereal. Cover; process until cereal is finely crushed. In medium bowl, mix crushed cereal and melted butter. Press in bottom of pan.
• Pour condensed milk over crumb mixture. Top evenly with almonds.
• Bake 25 to 30 minutes or until top is light golden brown. Cool completely, about 1 1/2 hours. For squares, cut into 4 rows by 4 rows.

PLUM-AND-BLACKBERRY CORNMEAL-ALMOND CRUMB BARS

Steps:

• Crust:Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. Spread almonds in a single layer on a baking sheet; toast until golden brown and fragrant, about 10 minutes. Let cool 15 minutes, then coarsely chop. Whisk together flour, cornmeal, and salt.
• Beat butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down bowl. Add flour mixture; beat until dough forms clumps but does not completely hold together. Press 3 cups of dough mixture into bottom and 1 inch up sides of prepared pan. Stir almonds into remaining dough mixture.
• Filling: Stir together plums, blackberries, sugar, flour, lemon juice, pepper, and salt. Pour into crust. Crumble remaining crust mixture over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, 1 hour to 1 hour, 10 minutes (if browning too quickly, tent with foil after about 50 minutes). Let cool 1 hour. Remove from pan and transfer to a wire rack; let cool completely, about 2 hours. Cut into squares.

PLUM COBBLER BARS

Steps:

• In a large pot, combine plums and 1 1/2 cups/300 grams granulated sugar. Heat over medium-low heat, stirring occasionally, until fruit releases juices and becomes very tender, 12 to 15 minutes. Meanwhile, place a small plate in the refrigerator to chill. You'll use this later to check the doneness of the jam.
• Purée plum mixture in pot using an immersion blender (be careful of splashing), or remove from pot and purée in a blender or food processor until relatively smooth. Return purée to pot if you removed it, and cook over medium-low heat, stirring occasionally, until mixture thickens and reduces by about half, about 10 minutes. You should end up with about 3 1/2 cups/840 milliliters plum jam. (You can test the doneness by spooning a small amount of the jam onto the chilled plate, returning it to the refrigerator and letting it sit for 2 minutes. It should keep a clean line when you run your finger through it.)
• In a small bowl, whisk remaining 1/3 cup/65 grams granulated sugar with cornstarch to combine. Whisk sugar-cornstarch mixture into jam and cook, stirring occasionally, until it simmers. Simmer for 1 minute, stirring well to prevent scorching. Stir in vanilla extract, and cool plum mixture to room temperature.
• Heat oven to 350 degrees, and line a 9-by-13-inch pan with parchment paper with overhang on all sides. In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs.
• Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled plum jam in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam.
• Bake until jam bubbles at edges and streusel is lightly browned, 45 to 55 minutes. Cool completely before slicing into 12 pieces.

ALMOND FRUIT BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder.
• In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
• In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
• Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.

ALMOND-CINNAMON BARS

Steps:

• Base: In small bowl, combine flour, cinnamon, lemon rind and salt; set aside.
• In medium bowl using an electric mixer, beat together sugar, butter and egg yolk until fluffy.
• Gradually beat in flour mixture until well combined.
• Pat evenly over base of 9-inch square baking pan.
• Brush evenly with egg white.
• Almond Topping: In small bowl, combine almonds, sugar and cinnamon; sprinkle evenly over base.
• Bake in 350 degrees oven for 25 to 30 minutes, until golden brown.
• Let cool in pan before cutting into bars.

CINNAMON ALMOND BARS

Steps:

• Preheat oven to 300° with a rack in the center. Line a 10×15-inch jelly roll pan with foil. Coat foil with nonstick spray; set pan aside.
• Using a stand mixer on medium speed, cream 2 sticks butter, granulated sugar, and cinnamon for the dough until mixture is light and fluffy, about 5 minutes; beat in egg yolk until well mixed.
• Gradually add flour with the mixer on low speed, scraping bowl with a rubber spatula. Beat mixture just until thoroughly combined; dough will be thick. Drop large spoonfuls of dough into the prepared pan and spread it to cover the bottom. Cover dough with a large piece of waxed paper, then smooth it with your hand; remove the waxed paper and set dough aside.
• Brush entire egg white over dough. Sprinkle almonds evenly over egg white. Cover again with waxed paper, pressing the almonds into dough; remove waxed paper. Bake dough for 40-45 minutes, until golden brown.
• Glaze - Whisk powdered sugar, 1 tablespoons butter, water, and lemon juice in a small bowl until completely smooth. The glaze should be the consistency of heavy cream. As soon as cake is removed from the oven, drizzle glaze unevenly in a thin stream over the top. Glaze will be shiny and transparent.
• Cool cookies in the pan 10-15 minutes, then carefully lift it from pan using the foil ends (cookies still will be warm). Loosen foil from the edges, then slide the cake onto a cutting board. Cut into bars as above; finish cooling on rack.

CHEWY CINNAMON BARS

Steps:

• In a large bowl, cream butter and sugar. Add egg; beat well. Combine the flour, cinnamon and salt; add to creamed mixture and beat until smooth. Stir in pecans. Spread into a greased 8-in. square baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into small bars while warm; roll in confectioners' sugar.

NUTTY CINNAMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
• Combine flour, sweetener, cinnamon, baking powder, baking soda, and salt in a large bowl; mix until well combined.
• Whisk together egg, oil, applesauce, and honey in a second bowl until well combined. Stir into the dry ingredients. Fold in nuts. Transfer batter into the prepared baking dish and smooth out the surface.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes. Remove from oven and allow to cool.
• For the icing, combine powdered sugar substitute, butter, honey, almond milk, vanilla, and cinnamon in a bowl. Spread or drizzle icing onto the cooled bars.

CINNAMON ALMOND PLUM BARS

Steps:

• Preheat oven to 350F.
• Spray an 8-inch bakeing dish with canola spray.
• In a bowl, whisk together flour, cinnamon, salt, and baking powder.
• In a mixing bowl fitted with a paddle attachment, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
• In a small bowl, whisk preserves to loosen. Stirring the preserves with a fork or a whisk will enable it to spread smoothly over the dough. You can microwave the preserves for a few seconds if it's very sticky.
• Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
• Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.