If you are a fan of almonds, you will love this easy almond cake recipe. Calling it a cake is a stretch – it’s in between a cake and a cookie bar. This is a rich, decadent treat and a little goes a long way.
Almond Cake With White Chocolate Chips And Dried Cherries
1 cup (2 sticks) ice cold butter, cut into cubes
1/2 teaspoon salt
1/2 cup powdered confectioners’ sugar
2-1/4 cups all-purpose flour, divided
2 cups granulated white sugar
1/3 cup amaretto (almond) liqueur
1/4 teaspoon almond extract
1/2 cup sliced almonds
1/2 cup white chocolate chips
1/2 cup dried cherries, chopped
Preheat oven to 350 F. Line 9- x 13-inch baking pan with aluminum foil.
Place butter, salt, powdered sugar, and 2 cups of the flour into a food processor. Pulse until the dough forms. Do not over mix.
Press dough evenly into the bottom of the pan. Bake for 15 or until golden brown. Remove from oven and reduce oven temperature to 325 F.
Place remaining cup of flour, eggs, granulated sugar, amaretto, and almond extract in a large bowl. Beat on medium speed until smooth. Pour evenly over the baked crust and sprinkle with the almonds, white chocolate chips, and cherries.
Bake uncovered for 30 to 35 minutes, until filling is firm. Cool to room temperature.
Lift cookie bars out on the foil and cut to desired size to serve. Remember, this is very rich!
This will make approximately 24 to 36 pieces, depending on cutting size.
Today’s guest post is brought to us by Natalie of Mommy of a Monster and Twins, her personal blog where she writes honestly about the good, bad, and ugly of parenting. She also authors Have Wine, Will Drink, a site for women who love wine. In her free time, which she rarely has anymore, she reads, cooks, gardens, works as a freelance writer, and drinks wine…lots of wine.