SOUR CHERRY ALMOND BARS

If there’s one back-to-school element that helps soften kids’ daily-learning routine, it’s coming home to share a tasty after-school snack with buddies. Made with almond and gluten free flours, sour cherry jam and crunchy chopped almonds, these tender treats are a great alternative to the PBJ bars in your recipe collection. The flavor of the almond and cherry perfectly complement one another.

MAKES 1, 9X13 PAN OF BAR COOKIES

INGREDIENTS

• 2 sticks butter (1 cup) softened to room temperature
• 1 Tbsp butter or solid shortening to grease the baking pan
• 1 cup brown sugar, packed
• 1 tsp vanilla
• 2 extra-large eggs at room temperature
• 1 cup almond butter, stirred well to remove lumps
• 1 1/2 cups almond flour
• 1 1/2 cups gluten free flour
• 1 tsp baking powder
• 1 cup sour cherry jam
• ¾ cup chopped blanched almonds

METHOD

1. In a stand mixer fitted with paddle attachment on medium speed, beat butter with sugar until fluffy for 3 minutes. Add egg, almond butter, and vanilla and beat again until smooth. Add flours and baking powder and mix again until no streaks remain, scraping the bottom and sides of the bowl to ensure everything is incorporated well.
2. With the oven rack in the center position, preheat the oven to 350 degrees. Lightly grease a 9×13-inch baking pan with butter or shortening. Line the pan with parchment paper cut large enough to allow an inch to extend over both of the long sides of the pan. (You’ll grip the extensions to lift the bars out of the pan after baking.) Lightly grease the parchment paper. Smooth 2/3 of the batter into the pan. Spread cherry jam over the batter. Drop spoonfuls of the remaining batter all over the jam, leaving little gaps between. Sprinkle chopped blanched almonds over.
3. Bake at 350 degrees for 45 to 50 minutes. Remove pan from oven and be sure to cool for 15 to 20 minutes. Grip the parchment paper extensions and carefully lift to a cutting board. The crumb of these bars is very tender and light, so use care when slicing. Slice and serve warm, or, cover well and refrigerate before serving.