Ingredients
1 cup flour
¼ cup almond flour
½ cup sugar
½ cup unsalted butter, cut into pieces
pinch of salt
½ tsp baking powder
1 egg yolk
1 tsp almond extract
14 oz cherries, pitted and halved
2 tbsp sugar
½ lemon
½ tsp almond extract
1 tbsp cornstarch
¼ cup almonds, sliced
Preparation
Preheat oven to 35o degrees F. Apply nonstick spray to an 8x8 inch baking pan.
Mix together cherries, sugar, ½ tsp almond extract, and cornstarch. Squeeze the juice from the lemon.
Put flour, almond flour, sugar, salt, and baking powder into the bowl of a food processor and pulse to incorporate.
Add the yolk, butter, and remaining almond extract in the food processor and pulse until a crumbly dough is formed.
Press ⅔ of the dough to the bottom of the pan and form a crust. Spread the cherry mixture evenly on the crust and crumble remaining dough all over the cherries. Sprinkle with the sliced almonds.
Bake in the oven for 40 minutes until dough is crusty and filling is bubbling. Let it cool down and serve.
