Fresh Cherry Macaroon Squares
This recipe makes 24 squares servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 192 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 25 g |
| fibre | 1 g |
| chol | 33 mg |
| sodium | 73 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 7 |
| vit A | 8 |
| vit C | 3 |
| folate | 3 |
Perfect by themselves or as dessert with a scoop of ice cream, these are best the day they are made.
Ingredients
- 1/2 cup butter, softened
- 1 tbsp grated orange rind
- 3/4 cup packed brown sugar
- 1/2 cup ground almonds
- 1-1/2 cups all-purpose flour
- Topping:
- 3/4 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/4 cup butter, softened
- 1/2 cup sliced almonds
- 2 eggs
- 1 tbsp grated orange rind
- 1/2 cup ground almonds
- 1/2 tsp baking powder
- 3 cups pitted tart cherries
Preparation
Grease sides of 13- x 9-inch (3.5 L) cake pan; set aside. In bowl, beat butter with orange rind until creamy. Stir in sugar, then almonds; gradually blend in flour, using fingertips when mixture becomes stiff. Press evenly into prepared pan. Bake in centre of 375°F (190°C) oven for about 15 minutes or until lightly browned and firm to the touch. Let cool on rack.
Topping: Meanwhile, in small bowl, combine 1/4 cup (50 mL) of the sugar, 1/3 cup (75 mL) of the flour and butter; mix in sliced almonds. Set aside.
In separate bowl, beat eggs with remaining sugar for about 5 minutes or until thickened and pale; stir in orange rind. Combine remaining flour, ground almonds and baking powder; stir into egg mixture.
Arrange cherries evenly over base; spread egg mixture over top. Sprinkle with almond mixture. Bake in centre of 375°F (190°C) oven for 40 to 45 minutes or until puffed and golden. Run knife around edges; let cool in pan on rack. Cut into squares.
Source : © CanadianLiving.com
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