Chewy Almond and Cherry Bars
This easy bar cookie recipe features lots of dried fruit and nuts and with just enough batter to hold everything together. The results are not only chewy, crunchy, and delicious but also healthy.
3/4 cup whole almonds, with or without skins
1 cup all-purpose flour
1/8 teaspoon salt
3/4 teaspoon baking powder
8 tablespoons unsalted butter
3/4 cup plus 2 tablespoons granulated sugar
1 large egg
1/4 teaspoon almond extract
1/2 cup dried tart cherries, or dried cranberries or chopped dried apricots
- Preheat oven to 350°F (175°C). Position a rack in the lower third of the oven. Line an 8-inch square pan with heavy-duty aluminum foil or parchment paper.
- Process the almond with the flour in a food processor fitted with a steel blade until the almonds are finely ground. Add the salt and baking powder and pulse to mix. Set aside.
- Melt the butter in a medium saucepan. Remove from the heat and stir in the sugar. Using a wooden spoon, beat in the egg and almond extract. Stir in the flour mixture, followed by the dried fruit. Spread the batter evenly in the pan.
- Bake for 20 to 25 minutes or until the edges are golden brown and have pulled away from the sides of the pan and the top is light golden brown.
- Cool in the pan on a rack. Cut into 16 bars. May be stored, airtight, for at least 1 week.
Makes 16 bars.