Wednesday, November 16, 2011

I can tell you once were pretty

We all know that cherry is one of my favorite food flavors. Tart, sweet, juicy, cherries just make an incredible addition to any dessert. Ever since I received a copy of Bon Appétit Desserts from my mother-in-law for my birthday, I've been eyeing the Triple Cherry Streusel Bars. Cherries, in triplicate, yes please. I finally got down to making them over the weekend and they are fabulous little bites of sweet, brandied goodness.

Triple Cherry Streusel Bars (From Bon Appétit Desserts)
Makes 2 dozen bars

  • 1 cup dried Bing cherries
  • 1 cup tart red cherry preserves
  • 1 tablespoon kirsch (cherry brandy)
Dough and Streusel
  • Nonstick vegetable oil spray
  • 2 cups unbleached all purpose flour
  • 2⁄3 cup sugar
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon salt
  • 3⁄4 cup (1 1⁄2 sticks) chilled unsalted butter, cut into 1⁄2-inch cubes
  • 1 3⁄4 teaspoons vanilla extract
  • 1⁄4 teaspoon almond extract
  • 3 tablespoons whole milk
  • 1 cup (packed) sweetened flaked coconut
  • 3⁄4 cup sliced almonds

Combine cherries, cherry preserves, and kirsch in processor; blend to chunky puree.

Preheat oven to 375 degrees. Line 13×9x2-inch metal baking pan with heavy-duty aluminum foil, leaving overhang on both long sides. Spray foil with nonstick spray. Blend flour, sugar, cinnamon, and salt in processor. Add butter, vanilla, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in small clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel.

Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball. Press dough over bottom of prepared pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.

Add coconut and almonds to reserved 1 cup dough. Mix with fork, breaking streusel topping into small clumps.

Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake cookie until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool cookie in pan on rack. Using foil as aid, lift cookie from pan. Fold down foil sides. Cut cookie into bars.


  1. These look awesome! I need almond extract in my life; It is far superior to vanilla!

  2. I will show this to my kids as I believe that one should start cooking by experimenting with baking. The recipe looks easy and delicious.

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