T&T - Posted by LuAnn . Source: Adapted from Bon Appetit, December, 2002
Makes 24
Filling:
1 cup dried cherries (I used Michigan )
1 cup cherry preserves (I used Smucker's)
1 tablespoon kirsch (I used 1 teaspoon almond extract)
Dough and Streusel:
2 cups all purpose flour (I used 1 c. flour + 1 c. oat flour)
2/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cups chilled, unsalted butter, cut into 1/2-inch cubes
1 3/4 teaspoons vanilla extract
1/4 teaspoon almond extract
3 Tablespoons whole milk (I used soy milk)
1 cup (packed) sweetened flaked coconut
3/4 cup sliced almonds
For Filling: Combine dried cherries, cherry preserves, and kirsch in processor; blend to chunky puree.
For Dough and Streusel: Preheat oven to 375 degrees F. Line 13x9x2-inch metal baking pan with heavy-duty foil, leaving overhang. Spray foil with nonsitck spray. (Important - I learned from experience)! Combine flour, sugar, cinnamon, and salt in processor; blend, using on/off turns, until mixture comes together in small clumps. TRANSFER 1 CUP (PACKED) MIXTURE TO MEDIUM BOWL AND RESERVE FOR STREUSEL. Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball.
Press dough over bottom of prepared baking pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.
Add sweetened coconut flakes and sliced almonds to reserved 1 cup dough. Mix dough with fork, breaking streusel topping into small clumps. (I pulsed the mixture several times in the food processor).
Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake cookie until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool cookie in pan on rack. Using foil overhang as aid, lift cookie from pan. Peel off foil and discard. Cut cookie lengthwise into eighths, forming total of 24 bars.
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