I’ve posted the traditional recipe for this delicious treat before, but this time my wife made it using ‘King Arthur Flour’s Gluten Free Measure For Measure Flour’ which worked perfectly! 🙂 Here are the details from my original post:
A new favorite recipe of ours is one called ‘Almond Cream Cheese Shortbread Bars’ that my wife made from a site called ‘Averiecooks dot com’ ~ and it’s certainly a hit in our house! These are delicious treats, and now that she’s made them a few times, here are her changes from the posted recipe:
– Monitor the cheesecake filling closely as it bakes, and cover it with aluminum foil after a while to avoid browning on top.
– After the crust has baked for 12-15 minutes and before the cream cheese filling goes on top, spread the shortbread crust with a thin layer of seedless raspberry jam. About 2 teaspoonfuls should do it.
– My wife used her usual frosting instead of the one called for in the recipe, and it’s made with powdered sugar, skim milk and 1 teaspoon of almond extract. Sprinkle flaked or slivered almonds over the wet frosting.
– Cover with aluminum foil and let set over night in the fridge before cutting into slices. Freeze the leftover slices. Yields 12 slices – enjoy!
Here’s the finished results ~ absolutely wonderful! Enjoy! ☼ 🙂