Tag Archives: Almond Cream Cheese Shortbread Bars

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Our Adventures In Baking ~ Gluten-Free Almond Cream Cheese Shortbread Bars

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:

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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!
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Here’s the finished results ~ absolutely wonderful!  Enjoy! ☼ 🙂
by

Our Adventures In Baking ~ Almond Cream Cheese Shortbread Bars

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:

– Double the amount of cream cheese filling, which will increase the overall baking time.  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!  ☼ 🙂