from "Better Homes and Gardens Special Interest Publications: Sunday dinners"
2 C AP Flour
1¼ C Finely Ground Almonds (I used a coffee grinders on them)
¾ C Packed Brown Sugar
1 C Butter, cut up (I used a grater on it, instead of cutting it up)
¾ C Granulated Sugar
1 Tbsp Cornstarch
½ tsp Lemon Zest
4 C Frozen Unsweetened Pitted Tart Red Cherries, thawed and drained
½ tsp Almond Extract
Preheat oven to 350°. Line a 13x9x2" cake pan with foil, extending the foil
over the edges of the pan; set aside.
For crust: In a large bowl stir together flour, almonds, and brown sugar. Using
a pastry blender; cut in the grated butter until mixture resembles fine crumbs.
Remove 1½ C of mixture (this will be used for the topping), set aside for later.
Press the remaining mixture into the bottom of the prepped cake pan.
Bake for 15 min.
For the filling: In a large bowl combine granulated sugar, cornstarch, and lemon
zest. Add cherries and almond extract; stir together gently. Spoon filling over
partially baked cookie crust, spreading evenly (mixture will be wet). Sprinkle the
remaining crumb mixture over cherries.
Bake about 40 min. more or until filling is bubbly and topping is lightly browned.
Cool in pan on wire rack. Using edges of foil, lift uncut bars out of cake pan.
Cut into bars. Makes 32 bars (which is more like 12 bars the way I cut them).
From All About Cooking, Food and Stuff