Recipe: Yummy Almond pear shortbread bars

Almond pear shortbread bars. Now I'm a huge fan of the pear. I made Amanda's peach tart with pears, and in this recipe, played with my favorite lemon bar recipe (Alice Medrich's) to make pear shortbread cookies. I used King Arthur's White Whole Wheat flour, but unbleached white four will work, too.

Make these almond shortbread bars ahead! I think these bars actually tasted even better the next day, so don't hesitate to make them ahead of time. After cooling completely, keep them in the pan on the counter and cover loosely with foil. You can cook Almond pear shortbread bars using 19 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Almond pear shortbread bars

1. It's of Crust.
2. It's 1/2 cup of unsalted butter, softened.
3. You need 1 1/4 cup of flour.
4. You need 1/4 cup of sugar.
5. Prepare 1/2 cup of chopped almonds.
6. Prepare 1/4 teaspoon of salt.
7. You need of Filling.
8. It's 4 1/2 cups of diced pears.
9. Prepare 2 tablespoons of sugar.
10. It's 1/4 teaspoon of cinnamon.
11. You need 3 teaspoons of cornstarch.
12. Prepare of Crumble topping.
13. It's 1/2 cup of unsalted butter, softenend.
14. You need 1 cup of flour.
15. It's 1/4 cup of granulated sugar.
16. Prepare 1/4 cup of brown sugar.
17. Prepare 1 teaspoon of cinnamon.
18. Prepare 1/4 teaspoon of salt.
19. Prepare 1/2 cup of chopped almonds.

When I know I'm going to make a dessert like this ahead I don't cut it up, that way it doesn't have. A simple shortbread made with almond and coconut flour, sweetened with maple syrup. That layer is topped with a peach pie layer. The peaches are soft and slightly sweetened with cinnamon.

Almond pear shortbread bars instructions

1. Line a 9×9” pan with foil and grease with butter. Cooking sprays are the devil..in my opinion. Preheat oven to 350°F.
2. Prepare the crust by slowly mixing all the crust ingredients in a large bowl using a pastry cutter or fork. The mixture will be crumbly. Press the crust in the prepared pan and bake for 15 minutes..
3. If pears are ripe and soft - Core and diced. If pears are tougher you will need to par cook them by doing the following: place the diced pears in a medium saucepan. Fill the pan with water so that half the pears are covered. Cook over medium heat, bringing to a boil then simmering for about 5 minutes until the pears just start to turn semi-translucent. Drain very well..
4. Stir together pears, sugars, cinnamon and cornstarch.
5. Mix the topping ingredients together just as you did for the crust. It will be crumbly..
6. Remove the hot crust from the oven. Sprinkle the pears carefully on top (make sure they are well drained first – do not add any of the extra liquid!), then sprinkle with the topping. Bake for an additional 35-45 minutes until the crumble topping starts to brown..
7. Cool in pan completely before using foil to lift out..
8. Slice and serve..

Then the peaches are topped with a crumb topping that has pecans for a nice crunch. Gently add flour and mix on low speed just until combined. Beat at medium speed until creamy. These pear pie crumble bars are made up of three components. For this recipe, I added almonds.