Zesty lemon peel adds zing to this fruit bar cookie; almond extract and brown sugar give it extra sweetness.

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Ingredients

Directions

  • Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan; set aside.

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  • For crust, in a large bowl, stir together the flour, almonds, and brown sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Remove 1-1/2 cups of the mixture; set aside. Press the remaining mixture evenly onto the bottom of prepared baking pan. Bake in the preheated oven for 15 minutes.

  • Meanwhile, for filling, in another large bowl, combine the granulated sugar, cornstarch, and lemon peel. Add cherries and almond extract; toss gently to combine. Spoon cherry filling over hot baked crust, spreading evenly (mixture will be wet). Sprinkle with reserved crumb mixture.

  • Bake about 40 minutes more or until filling is bubbly and topping is lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift the baked mixture out of the pan. Invert onto a baking sheet; remove foil. Invert again onto a cutting board. Cut into bars. Makes 32 bars.

Tips

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months.

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