Italian · Dessert
Almond Cherry Jam Bars
A rustic Italian-style shortbread bar built on a tender almond-and-butter base, filled with a thick homemade cherry jam and finished with a crumbled almond topping and flaked almonds. The base bakes to a sandy, buttery crumb while the jam stays jammy and concentrated, giving a classic crostata-in-bar-form texture.
$1
20 minsPrep
28 minsCook
63 minsTotal
MediumLevel
Nutrition per serving
293Calories
6gProtein
19.4gFat
25.9gCarbs
13.7gSugar
2.6gFiber
223mgSodium
78mgChol
6.8gSat Fat
185mgPotassium
63mgCalcium
1.3mgIron
0.1mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Amaretto
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C (350°F) and line a 10x10cm square tin with baking paper, leaving an overhang on two sides.
2
Make the jam first
simmer the chopped cherries with the 6g sugar in a small pan over low heat for 6-8 minutes, mashing lightly, until thick and jammy. Set aside to cool slightly.
3
In a bowl, beat the softened butter and 16g sugar together until pale and creamy, about 2 minutes.
4
Beat in the egg yolk and vanilla extract until smooth.
5
Sift in the almond flour, all-purpose flour, baking powder and salt, and fold gently until just combined into a soft dough.
6
Press two-thirds of the dough evenly into the base of the prepared tin, pushing it into the corners.
7
Spread the cooled cherry jam evenly over the base layer, leaving a small border.
8
Crumble the remaining dough over the top in small pieces, leaving gaps so the jam peeks through, then scatter the flaked almonds over the surface.
9
Bake for 26-30 minutes until the top is golden and the crumble is set and lightly firm to touch.
10
Cool in the tin for 15 minutes, then lift out using the paper overhang and cool completely on a wire rack before slicing into a single square to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Almond Flour, ground
- 22g22g All Purpose Flour
- 22g22g Butter, softened
- 16g16g Sugar White
- 10g10g Egg Yolk, beaten
- 2g2g Vanilla Extract
- 1g1g Baking Powder
- 0.5g0.5g Salt
- 28g28g Cherry, pitted and chopped, cooked down with a little sugar into a thick jam
- 6g6g Sugar White, for cooking down the cherries
- 8g8g Almond, flaked, scattered on top before baking
