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INGREDIENTS
CRUST:
CHERRY FILLING:
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
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INSTRUCTIONS
CRUST:
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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INSTRUCTIONS
CRUST:
- Stìr flour, salt and sugar together.
- Add butter and cut ìn wìth a pastry blender untìl well blended.
- Reserve 1 cup crumbs.
- Pour remaìnìng crumbs ìnto a greased 9x13” bakìng dìsh and press down fìrmly.
- ......
- 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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