Black Currant Almond Bars Black Currant Almond Bars

Black Currant Almond Bars Image by: Black Currant Almond Bars Author: Canadian Living

Raspberry jam instead of the black currant is another choice for the filling.

  • Portion size 24 servings
  • Credits : Holiday Best: 2005




Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.

Base: In large bowl, mix flour with sugar; with pastry blender, cut in butter until mixture is moist and crumbly. Press firmly over prepared pan. Bake in centre of 350°F (180°C) oven until light golden, about 15 minutes. Let cool; spread with jam.

In food processor, mix together sugar, marzipan and butter until smooth. Pulse in eggs, vanilla, almond extract and salt. Add flour; pulse just to combine. Spread over jam; sprinkle with almonds.

Bake in centre of 350°F (180°C) oven until set and light golden, about 30 minutes. Let cool on rack. (Make-ahead: Wrap and refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional facts <b>Per bar:</b> about

  • Sodium 75 mg
  • Protein 3 g
  • Calories 185.0
  • Total fat 11 g
  • Cholesterol 36 mg
  • Saturated fat 4 g
  • Total carbohydrate 19 g


  • Iron 5.0
  • Folate 7.0
  • Calcium 2.0
  • Vitamin A 7.0
  • Vitamin C 2.0
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Baking & Desserts

Black Currant Almond Bars