Fresh Cherry Macaroon Squares
Perfect by themselves or as dessert with a scoop of ice cream, these are best the day they are made.
Servings: 24
Ingredients:
| 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% |
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1/2 cup (125 mL) butter, softened
1 tbsp (15 mL) grated orange rind
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) ground almonds
1-1/2 cups (375 mL) all-purpose flour
Topping:
3/4 cup (175 mL) granulated sugar
2/3 cup (150 mL) all-purpose flour
1/4 cup (50 mL) butter, softened
1/2 cup (125 mL) sliced almonds
2 eggs
1 tbsp (15 mL) grated orange rind
1/2 cup (125 mL) ground almonds
1/2 tsp (2 mL) baking powder
3 cups (750 mL) 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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