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1
Preheat oven 350 degrees.
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2
Spray 9x13 inch baking dish with oil.
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3
In a bowl, using a fork, stir flour with 1/2 cup icing sugar; using a pastry blender or 2 knives, cut in the 1 cup of butter until coarse crumbs form.
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4
OR.
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5
Whirl flour with icing sugar in food processor until mixed. Add butter, pulse until coarse crumbs form.
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6
Press mixture over bottom of baking dish.
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7
Bake in centre of oven until light golden around the edges, 25 - 30 minutes. Remove from oven, set aside.
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8
Meanwhile, in a bowl, stir flour, baking powder and salt.
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9
In a separate bowl, put beaten eggs then stir in brown sugar.
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10
Gradually stir in flour mixture, then add almonds and cherries.
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11
Spread over warm base.
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12
Bake in centre of oven until filling is set, 25 - 30 minutes.
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13
To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract.
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14
Gradually beat in 2 cups icing sugar until fluffy.
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15
Cover and set aside. Cool bars, then spread icing evenly over top.
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16
Refrigerate at least 2 hours before cutting into bars.
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17
Store in an airtight container, refrigerate up to 1 week or freeze up to 1 month.
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18
Note: if you use the cherry juice for the frosting it will be a nice pink colour!
