Cherry Almond Squares. Cherry and almond flavours are a natural combination and this is the easiest recipe that I’ve found yet to make these cookie bars using fresh or frozen cherries.
I’m pretty sure that the first version of these Cherry Almond Squares I ever encountered was on the side of a cherry pie filling can. When you Google the recipe or search it on Pinterest, there certainly are a lot of recipes that include the cherry pie filling.
I am not a fan of most cherry pie filings that I’ve tried. Generally I find them too chemically tasting and full of artificial colour, not like the taste of real cherry. With real sweet cherries readily available as frozen all year round, I see little reason to have to resort to the neon red, canned pie filling alternative.
This recipe simply tosses the cherries in a little sugar and corn starch and you’re done. It couldn’t be simpler really, as is the buttery base that incorporates ground almonds for nothing but real favours.
In my testing of the recipe, I froze had the batch as soon as they were cooled off and then thawed them a couple of days later. As I recommend for thawing all baked goods, make sure that they are unwrapped or the cover taken off of containers when they come out of the freezer.
Humidity trapped inside can cause some baked goods to absorb that moisture and not be at their best. When I thawed these Cherry Almond Squares they were practically as good as the day they were baked.
With Christmas just weeks away, they would make another fine addition to your Holiday freezer but make a nice easy-to-make treat year round too.
If you love the flavour of natural cherry combined with almond please take a look at this delicious Cherry Swirl Almond Crumble Coffee Cake recipe too.
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If you liked this recipe you may also want to check out this recipe for Nanaimo Bars:
- 1 1/3 cups flour
- 1 1/3 cups ground almonds I buy them ground
- 3/4 tsp baking powder
- 3/4 cup sugar
- 3/4 cup butter
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/2 cups pitted cherries. If using frozen thaw them first.
- 1/4 cup sugar
- 1 tbsp corn starch
- 1 tbsp water
Preheat oven to 350 degrees F. Lightly grease a 9x9 baking pan and line it with parchment paper.
Add the flour, almonds, baking powder & 3/4 cup sugar to a food processor and pulse until well combined.
Cut the butter into small cubes and add to the food processor. Pulse until the mixture resembles a coarse meal. (You can just do this with a pastry cutter to rub the butter in with your fingers if you prefer.)
Mix together the egg yolks and Vanilla and almond extracts. Mix into the crumble mixture until a soft dough forms.
Press 2/3 of the dough evenly into the bottom of the prepared pan.
Mix together the 1/4 cup of sugar and corn starch. Toss with eh cherries and stir in the water. Spread evenly over the cookie dough in the pan.
Press together the remaining dough and break off thumbnail sized pieces and scatter them evenly over and between the cherries.
Bake for about 45 minutes or until the top layer is golden brown at the centre.
Cool completely in the pan before cutting into 24 cookie bars.
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