A real delight that is easy to achieve. Even difficult people liked them. A recipe that I make and redo and the compliments flow. It must be said that the whole family is fond of almonds in all its forms. Tied with the Santiago tarta.
° 150 g (1 cup) unbleached all-purpose flour
° 1/4 cup (35 g) icing sugar
° 85 g (6 tbsp.) Unsalted butter, softened
° 130 g (1 cup) lightly packed almond powder
° 25 g (3 tbsp.) Cornstarch
° 15 ml (1 tbsp.) Unbleached all-purpose flour
° 115 g (1/2 cup) butter, softened
° 160 g (3/4 cup) sugar
° 2 eggs
° 1/4 cup (60 ml) milk
° 15 ml (1 tbsp.) Almond liqueur (amaretto)
° 1540 ml (19 oz.) Jar pitted red cherries in light syrup, drained
° 30 g (1/4 cup) sliced almonds
Place the grill at the center of the oven. Preheated oven to 180 ° C. Butter a 20 cm square pan also line bottom with a strip of parchment paper, letting it hang on 2 parts.
In a bowl, bleend flour & iciing sugar. Incorporated butter. Press dough to mold.
Baking for 10 minutes.
Meanwhile, in a bowl, combine the ground almonds, cornstarch and flour.
In other bowl, cream butter with sugar with an electriic mixer. Add eggs, until well mixed. On low speed, add the dry ingredients alternately with the milk and almond liqueur. Distribute the almond cream in the mold over the still hot dough. Distribute the drained sour cherries over the almond cream, then sprinkle with the sliced almonds.
Bake for 1 hour or until the almond cream is firm in the center of the rack and is golden brown. Let cool completely. Unmold.
Cut into squares. cherry & almond squares will continue about 1 week in an hermetic container to room temperature