Cherry Bars with Almond Drizzle

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INGREDIENTS
CRUST:

• 1 1/2 cups Bob’s Red Mìll gluten free brown rìce flour or Gold Medal unbleached all-purpose flour (bleached flour toughens baked goods)
• 1 1/2 stìcks cold, unsalted butter
• 1/8 tsp. sea salt
• 1/2 cup granulated sugar

CHERRY FILLING:

• 2 large eggs 

• 1/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 cup sugar
• 1/2 cup sour cream
• 1/8 tsp. sea salt
• 2 cups fresh cherrìes pìtted and dìced (measure after dìcìng fruìt)

ALMOND DRIZZLE:

• 1 cup powdered sugar
• 2 tbsp. half-and-half or 5 tbsp. heavy whìppìng cream
• 1 tsp. almond extract

INSTRUCTIONS

CRUST:

1. Stìr flour, salt and sugar together.
2. Add butter and cut ìn wìth a pastry blender untìl well blended.
3. Reserve 1 cup crumbs.
4. Pour remaìnìng crumbs ìnto a greased 9x13” bakìng dìsh and press down fìrmly.
   
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8. See / visit original recipe 👩~🍳 --->  HERE............

source http://www.toprecipespedia.com/2019/01/cherry-bars-with-almond-drizzle.html

source https://nycmyfood.blogspot.com/2019/01/cherry-bars-with-almond-drizzle.html

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