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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan; set aside.
For crust, in a large bowl stir together flour, almonds, and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Remove 1 1/2 cups of the crumb mixture for topping. Press the remaining mixture evenly onto the bottom of the prepared baking pan. Bake for 15 minutes.
Meanwhile, for filling, in another large bowl combine granulated sugar, cornstarch, and lemon peel. Add cherries and almond extract; toss gently to coat. Spread cherry mixture evenly over hot crust (mixture will be wet). Sprinkle with the reserved crumb mixture.
Bake about 40 minutes more or until topping is golden and filling is bubbly. Cool in pan on a wire rack. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.