Makes about 24 bars
Here’s what you will need:
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup almond flour
1/2 teaspoon salt
2 sticks unsalted butter, softened
2/3 cup sugar
1 cup cherry jam
3/4 cup dried cherries, chopped
2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
1/4 teaspoon pure almond extract
1/4 cup water
1 1/2 ounces white chocolate, chopped
Begin by lining a 9×13 baking pan with foil. Coat with cooking spray; then set aside.
In a medium bowl, whisk together the flour, cocoa powder, almond flour, and salt.
In the bowl of a stand mixer, beat the butter and sugar together until creamy (about 4-5 minutes). Reduce the mixer speed to slow and beat in the flour mixture until just combined.
Press the dough evenly into the foil lined baking dish. Refrigerate for 30 minutes or until firm.
Preheat the oven to 350 degrees F. Bake until the chocolate layer is set. About 25 – 30 minutes. Allow to cool in the pan.
Meanwhile, in a small saucepan, combine the jam, dried cherries, lemon juice, cornstarch, almond extract, and water. Bring to a simmer and cook for about 10 minutes. Spread over the chocolate layer and let cool completely.
Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each until smooth.
Finally, lift the bars out of the pan using the foil and drizzle with the white chocolate. Wait until the chocolate sets; then cut into bars. Pack and store them in an air-tight container.