Cinnamon Almond Plum Bars

Jordan Falco


Adapted from a Martha Stuart Recipe, these fruit bars are so super delicious! I love giving them away as gifts. While you can use any kind of jam or preserves you like, I think plum yields a unique sweet/tartness to the bars. Peach, apercot and strawberry all taste great with teh cinnamon. You can also double the recipe, place it in a larger 9 x 13 pan, and do two different flavors, espeically if you want to please a larger crowd.

pinch tips: Parchment Paper Vs Wax Paper



makes 16 to 18 bars


1/2 c
unsalted butter (1 stick)
1 1/2 c
all purpose flour
1/2 tsp
ground cinnamon
1/4 tsp
1/4 tsp
baking powder
1/2 c
brown sugar, light
1/4 c
granulated sugar
large egg yolk
3/4 c
sliced almonds
1/2 c
plum preserves

Directions Step-By-Step

Preheat oven to 350F.
Spray an 8-inch bakeing dish with canola spray.
In a bowl, whisk together flour, cinnamon, salt, and baking powder.
In a mixing bowl fitted with a paddle attachment, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
In a small bowl, whisk preserves to loosen. Stirring the preserves with a fork or a whisk will enable it to spread smoothly over the dough. You can microwave the preserves for a few seconds if it’s very sticky.
Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn’t stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.

About this Recipe

Course/Dish: Cookies, Fruit Desserts