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Cherry Almond Bars: A Symphony of Sweetness

The scent of almond extract always takes me back to my grandmother’s kitchen. She wasn’t much for elaborate cakes, but her bar cookies were legendary, especially around the holidays. I remember standing on a stool, mesmerized as she carefully chopped maraschino cherries, their vibrant red staining the wooden cutting board, ready to be folded into her famous almond bars. These Cherry Almond Bars are my attempt to recreate that magic, a delicious homage to a cherished memory.

Recipe Overview:

Prep Time: 30 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 20 minutes
Yields: 36 bars
Serves: 36
Dietary Type: Not specified

Ingredients:

For the Base:

2 cups flour
½ cup icing sugar, sifted
1 cup unsalted butter, cold and cut into cubes

For the Filling:

¼ cup flour
½ teaspoon baking powder
½ teaspoon salt
2 eggs, beaten
1 ½ cups brown sugar, packed
1 cup almonds, finely chopped
¾ cup maraschino cherries, drained and chopped

For the Topping:

¼ cup maraschino cherry juice or ¼ cup milk
3 tablespoons unsalted butter, at room temperature
½ teaspoon almond extract
2 cups icing sugar, sifted

Equipment Needed:

9×13 inch baking dish
Mixing bowls
Fork
Pastry blender or 2 knives (or food processor)
Electric beater

Instructions:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare your baking dish by lightly spraying a 9×13 inch baking dish with cooking oil. This will prevent the bars from sticking and make removal much easier.
Now, it’s time to make the base. In a medium-sized bowl, stir together the 2 cups of flour and ½ cup of sifted icing sugar using a fork to evenly distribute the sugar.
Cut in the 1 cup of cold, cubed unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs. The colder the butter, the flakier the crust will be, so work quickly to prevent it from melting. Alternatively, for a faster method, you can whirl the flour and icing sugar in a food processor until mixed. Add the butter and pulse until the mixture forms coarse crumbs. Be careful not to over-process, as this can result in a tough crust.
Press the crumb mixture evenly over the bottom of the prepared baking dish. Ensure the base is compact and uniform, which will create a sturdy foundation for the filling.
Bake the base in the center of the preheated oven for 25 to 30 minutes, or until it is lightly golden around the edges. Keep a close eye on it to prevent burning. Once baked, remove from the oven and set aside to cool slightly while you prepare the filling.
While the base is baking, prepare the filling. In a separate bowl, stir together the ¼ cup of flour, ½ teaspoon of baking powder, and ½ teaspoon of salt. This ensures the leavening agent and salt are evenly distributed throughout the filling.
In another bowl, put the 2 beaten eggs and then stir in the 1 ½ cups of packed brown sugar. Make sure the brown sugar is well incorporated with the eggs for a smooth and consistent batter.
Gradually stir in the flour mixture into the egg and brown sugar mixture, ensuring no lumps remain. Once combined, add the 1 cup of finely chopped almonds and ¾ cup of drained and chopped maraschino cherries. Fold these ingredients in gently to evenly distribute them without deflating the batter.
Spread the cherry almond filling evenly over the warm, pre-baked base. Ensure the filling reaches all edges of the base.
Return the baking dish to the center of the oven and bake for another 25 to 30 minutes, or until the filling is set and lightly golden. To check for doneness, insert a toothpick into the center; if it comes out clean, the bars are ready. Remove from the oven and allow to cool completely.
Now, it’s time to prepare the topping. In a small bowl, using an electric beater, beat the ¼ cup of maraschino cherry juice (or milk) with 3 tablespoons of softened unsalted butter and ½ teaspoon of almond extract until well combined and smooth.
Gradually beat in the 2 cups of sifted icing sugar until the frosting is light and fluffy. If the frosting is too thick, add a tiny amount of additional juice or milk. If it’s too thin, add more sifted icing sugar, a tablespoon at a time.
Cover the bowl with plastic wrap and set aside. The frosting needs to rest while the bars cool to room temperature.
Once the bars are completely cooled, spread the frosting evenly over the top. Ensure the frosting is smooth and covers the entire surface.
Refrigerate the bars for at least 2 hours before cutting them into squares. This allows the frosting to set and the bars to firm up, making them easier to slice.
Cut into bars and serve.
Store the Cherry Almond Bars in an airtight container in the refrigerator for up to one week, or in the freezer for up to one month.

Note: If you use the cherry juice for the frosting, it will give it a beautiful, natural pink hue!

Expert Tips & Tricks:

Toast the almonds: Toasting the almonds before adding them to the filling will enhance their nutty flavor and add a delightful crunch. Toast them in a dry skillet over medium heat for 5-7 minutes, or in the oven at 350°F (175°C) for 8-10 minutes, watching carefully to prevent burning.
Finely chop the cherries: Finely chopping the maraschino cherries ensures they are evenly distributed throughout the filling and prevents large chunks from sinking to the bottom.
Prevent a soggy base: If you find the base is becoming soggy, you can brush it with a thin layer of melted white chocolate before adding the filling. This creates a moisture barrier and helps maintain a crisp texture.
Make-ahead frosting: The frosting can be made a day ahead and stored in the refrigerator. Before using, let it come to room temperature and re-beat until fluffy.
Clean cuts: For neat, clean cuts, use a warm, damp knife. Wipe the knife clean between each cut to prevent the frosting from sticking and smearing.

Serving & Storage Suggestions:

Serve these Cherry Almond Bars as a delightful dessert for any occasion. They pair perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of coffee or tea complements the sweetness of the bars beautifully.

To store the bars, place them in an airtight container and refrigerate for up to one week. For longer storage, freeze them for up to one month. Thaw in the refrigerator before serving. They can be enjoyed cold or at room temperature.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	176.4 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	8.4 g	12%
Saturated Fat	4.1 g	20%
Cholesterol	26.4 mg	8%
Sodium	58 mg	2%
Total Carbohydrate	24.1 g	8%
Dietary Fiber	0.6 g	2%
Sugars	17.3 g	N/A
Protein	2 g	4%

Note: The % Daily Value is not available (N/A) for all nutrients as that information was not in the source data.

Variations & Substitutions:

Gluten-Free: Substitute the all-purpose flour in the base and filling with a gluten-free blend.
Nut-Free: Replace the almonds with sunflower seeds or chopped dried cranberries.
Citrus Zest: Add a teaspoon of lemon or orange zest to the filling for a bright, citrusy flavor.
Different Extracts: Experiment with different extracts such as vanilla, rum, or coconut for a unique twist.
Seasonal Fruit: Substitute the maraschino cherries with fresh or frozen cherries, blueberries, or raspberries depending on the season.

FAQs (Frequently Asked Questions):

Q: Can I use a different type of nut instead of almonds?

A: Absolutely! Walnuts, pecans, or even macadamia nuts would work well in this recipe. Just be sure to chop them finely.

Q: Can I reduce the amount of sugar in the recipe?

A: While you can reduce the sugar slightly, keep in mind that sugar contributes to the texture and moisture of the bars. Reducing it too much might affect the final result.

Q: What if I don’t have maraschino cherry juice for the frosting?

A: You can substitute it with milk, as the recipe indicates, or even a little bit of almond milk for extra almond flavor.

Q: How do I prevent the cherries from sinking to the bottom of the bars?

A: Toss the chopped cherries with a tablespoon of flour before adding them to the filling. This will help them stay suspended throughout the batter.

Q: Can I freeze the bars with the frosting on them?

A: Yes, you can. Wrap the bars tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator before serving.

Final Thoughts:

These Cherry Almond Bars are a delightful treat that’s perfect for any occasion. They are relatively easy to make, yet they deliver a burst of flavor and a touch of nostalgia with every bite. Don’t be afraid to experiment with variations and make them your own. Bake a batch today, share them with your loved ones, and create your own sweet memories! And most importantly, I hope you enjoy them!

Cherry Almond Bars Recipe