Blueberry Almond Bars
Ingredients
- CRUST:
- 1 1/2 cups flour
- 1/2 cup (1 stick) cold butter, chopped into small pieces
- 1/3 cup powdered sugar
- 2 tablespoons ice water
- 1/2 teaspoon almond extract
- FILLING:
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs, room temperature
- 1/2 cup plus 1 tablespoon flour
- 1 teaspoon baking powder
- 1 teaspoon grated lemon rind, no pith (white of rind)
- 2 cups blueberries
- Optional: Confectioner's sugar for dusting
Odense Almond Paste helps create a yummy topping for these berry bars. Raspberries can easily be substituted for blueberries.
Time
25 minutes to assemble
To Bake: 15 minutes crust, plus 40 minutes filling
Total time: 80 minutes
To Bake: 15 minutes crust, plus 40 minutes filling
Total time: 80 minutes
Yield
15 servings
Directions
- For Crust: Preheat oven to 350°F. Grease a 9 x 13 inch baking dish.
- In a food processor (fitted with a metal blade) or with a pastry cutter and bowl; add flour, butter, sugar, water and extract. Pulse, or cut in butter until mixture is the texture of sand. Press evenly into baking dish. The bottom of a measuring cup makes this step easy. Bake for 15 minutes or until lightly golden, and remove.
- For Filling: Add Almond Paste (grated using large hole side of a box grater), granulated and brown sugar to food processor (or mixer). Pulse, or mix until mixture is fine crumbs.
- Add eggs and mix to smooth paste. Add in 1/2 cup of the flour, baking powder and lemon. Beat until combined.
- Add blueberries to a medium bowl and toss with remaining tablespoon of flour.
- Add almond filling to blueberries, and gently fold together with a rubber spatula until combined. Pour mixture into pre-baked crust and bake for 40 minutes, or until top is a deep golden brown and firm to touch.
- Cool pan on a wire rack until bars are cool. Cut into squares and lightly sift with confectioner's sugar, if desired.