cynupstateny
Well-known member
REC: Frangipane-Cherry Bars (for Ann)
Frangipane-Cherry Bars
Makes 32 bars
Source: I think it was a Christmas G.H.
Shortbread Crust:
1 ½ cups flour
½ cup confectioner’s sugar
¾ cup cut up cold butter
Frangipane filling:
1 tube or can almond paste (7-8 oz) crumbled
½ cup sugar
4 Tbsp. room temp. butter
¼ tsp. salt
2 large eggs
2 tsp. vanilla
¼ cup flour
Jam Layer:
1 cup sour cherry or apricot jam (about 12
oz.)
¼ cup sliced almonds
1) Preheat oven to 375 F. Grease 13x9x2
metal baking pan. Line with foil and grease
foil.
2) Shortbread Crust: In medium bowl stir
flour, & confec. Sugar. With pastry blender
or 2 knives cut in butter until mix
resembles coarse crumbs. Press onto bottom
to form crust. Bake 16-18 min. or until
light golden brown. Cool in pan on wire
rack.
3) Meanwhile prep. Filling: In large bowl,
with mixer at low speed, beat almond paste,
sugar, butter and salt until crumbly.
Increase speed to medium and beat until
combined, scraping bowl frequently (about 3
min. you will still have some lumps of
almond paste) Beat in eggs and vanilla
until smooth. Beat in flour just until
combined.
4) Spread jam over crust in pan. Carefully
pour almond paste mix over jam, spreading
with small spatula. Sprinkle top with
almonds.
5) Bake 25-30 min. or until top is light
golden brown. Cool in pan on wire rack.
6) When cool, transfer bars with foil to
cutting board. Cut lengthwise into 8
strips, then cut each strip crosswise into 4
pieces. Store bars in tightly covered
container up to 2 weeks.
Frangipane-Cherry Bars
Makes 32 bars
Source: I think it was a Christmas G.H.
Shortbread Crust:
1 ½ cups flour
½ cup confectioner’s sugar
¾ cup cut up cold butter
Frangipane filling:
1 tube or can almond paste (7-8 oz) crumbled
½ cup sugar
4 Tbsp. room temp. butter
¼ tsp. salt
2 large eggs
2 tsp. vanilla
¼ cup flour
Jam Layer:
1 cup sour cherry or apricot jam (about 12
oz.)
¼ cup sliced almonds
1) Preheat oven to 375 F. Grease 13x9x2
metal baking pan. Line with foil and grease
foil.
2) Shortbread Crust: In medium bowl stir
flour, & confec. Sugar. With pastry blender
or 2 knives cut in butter until mix
resembles coarse crumbs. Press onto bottom
to form crust. Bake 16-18 min. or until
light golden brown. Cool in pan on wire
rack.
3) Meanwhile prep. Filling: In large bowl,
with mixer at low speed, beat almond paste,
sugar, butter and salt until crumbly.
Increase speed to medium and beat until
combined, scraping bowl frequently (about 3
min. you will still have some lumps of
almond paste) Beat in eggs and vanilla
until smooth. Beat in flour just until
combined.
4) Spread jam over crust in pan. Carefully
pour almond paste mix over jam, spreading
with small spatula. Sprinkle top with
almonds.
5) Bake 25-30 min. or until top is light
golden brown. Cool in pan on wire rack.
6) When cool, transfer bars with foil to
cutting board. Cut lengthwise into 8
strips, then cut each strip crosswise into 4
pieces. Store bars in tightly covered
container up to 2 weeks.