Cherry Almond Squares are one of my absolute favorite treats, especially during the holidays or for a special afternoon tea.
They’re simple, delicious, and have that perfect balance of sweet and tart flavors.
I love how the buttery shortbread crust complements the chewy cherry and almond filling.
Recipe Overview: Cherry Almond Delight
These squares are basically a delightful combination of a buttery shortbread base and a sweet, chewy cherry-almond topping.
They have a lovely, crumbly texture from the shortbread, which contrasts perfectly with the soft, slightly gooey filling.
Think of it like a fruit crumble, but in a convenient bar form.
These little cuties are great for potlucks, bake sales, or just as a sweet treat with a cup of coffee or tea.
They are also suitable for gifting, just package it nicely.
They also travel really well, making them perfect for picnics or packed lunches.
Ingredients for Cherry Almond Squares
Before you begin, make sure you have everything ready.
For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour. I usually use unbleached all-purpose flour, but bleached works fine too.
For the Cherry Almond Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup lemon juice, freshly squeezed is best!
- 1 teaspoon almond extract. Don’t skip this; it really enhances the almond flavor.
- 1/2 teaspoon vanilla extract
- 1 (10-ounce) jar maraschino cherries, drained and chopped. You can also use dried cherries; just rehydrate them in warm water for about 15 minutes before chopping.
- 1 cup sliced almonds. You could also use slivered almonds if you prefer.
Step-by-Step Instructions: Baking Your Cherry Almond Squares
Let’s get baking! Here’s how to make these delicious squares:
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Then, lightly grease a 9×13 inch baking pan. You can also line it with parchment paper, leaving an overhang on the sides to easily lift out the finished squares later.
- Make the Crust: In a large bowl, cream together the softened butter and sugar until it’s light and fluffy. A stand mixer makes this super easy, use the paddle attachement, but a hand mixer works great, too. Mix it for 2-3 minutes.
- Add salt, then gradually add the flour, mixing until just combined. Don’t overmix! Overmixing can make the crust tough. The dough will be crumbly.
- Press into Pan: Press the dough evenly into the bottom of the prepared baking pan. I like to use my hands or the bottom of a measuring cup to get it nice and flat.
- Bake the Crust: Bake the crust for 15-20 minutes, or until it’s lightly golden brown around the edges. Keep an eye on it, as oven temperatures can vary.
- Make the Filling: While the crust is baking, prepare the filling. In a medium bowl, whisk together the sweetened condensed milk, lemon juice, almond extract, and vanilla extract until smooth.
- Add Cherries and Almonds: Stir in the chopped maraschino cherries and sliced almonds until they’re evenly distributed throughout the filling.
- Assemble and Bake: Once the crust is done, take it out of the oven. Pour the cherry-almond filling evenly over the hot crust.
- Bake Again: Return the pan to the oven and bake for another 25-30 minutes, or until the filling is set and lightly golden brown. The center might still be slightly soft, but it will firm up as it cools.
- Cool and Cut: Let the squares cool completely in the pan before cutting them into squares. This is important because the filling needs time to set. Cooling them completely, around 2 hours or best overnight, also makes them easier to slice neatly.
Variations & Tips for the Perfect Cherry Almond Squares
- Cherry Variations: Feel free to experiment with different types of cherries. Dried cranberries, or even a mix of cherries and cranberries, would be delicious!
- Nut Options: If you’re not a fan of almonds, try using chopped pecans or walnuts instead.
- Make Ahead: You can make the shortbread crust a day ahead of time. Just store it tightly wrapped at room temperature.
- Storage: Store the cooled squares in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: These freeze very well, wrap each square into plastic wrap for up to 2 months.
Thaw the squares in the refrigirator overnight. - Reheating: While these are best served at room temperature, you can gently reheat them in a low oven (around 250°F) for a few minutes if you prefer them warm.
- Serving Suggestions: Serve these squares as is, or dust them with a little powdered sugar for an extra touch of sweetness. A scoop of vanilla ice cream or a dollop of whipped cream would also be a lovely addition.
Key Details
- Prep time: 20 minutes
- Cook time: 45-50 minutes
- Total time: 1 hour 5 minutes (plus cooling time)
- Servings: 24 squares
- Equipment you’ll need: 9×13 inch baking pan, large bowl, medium bowl, mixing spoon or electric mixer, measuring cups and spoons.
Cherry Almond Squares
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 14-ounce can sweetened condensed milk
- 1/4 cup lemon juice
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 10-ounce jar maraschino cherries, drained and chopped
- 1 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add salt, then gradually add the flour, mixing until just combined.
- Press the dough evenly into the bottom of the prepared baking pan.
- Bake the crust for 15-20 minutes, or until it's lightly golden brown.
- In a medium bowl, whisk together the sweetened condensed milk, lemon juice, almond extract, and vanilla extract until smooth.
- Stir in the chopped maraschino cherries and sliced almonds.
- Pour the cherry-almond filling evenly over the hot crust.
- Bake for another 25-30 minutes, or until the filling is set and lightly golden brown.
- Let the squares cool completely in the pan before cutting them into squares.