Cherry Almond Cookie Bars

Cherry Almond Cookie Bars

Cherry almond cookie bars have a super soft, buttery cookie dough crust and flavourful cherry almond filling, finished with a sweet drizzle of vanilla glaze. Amazing and so easy to make!

You can make your own cherry filling or simply pick up a can of cherry pie filling from the supermarket. And if you are not keen on cherries, you can also try apple, blueberry or peach pie filling instead! Check out my variations section for more ideas.

Cherries are one of my most favourite fruits and luckily, we are lucky to have an abundance in the summer. Great for making black forest desserts, a cold fruit soup, sauces to go with meats or simply eaten fresh from the tree. I love ’em all.

These are not to be confused with my strawberry-shortcake-bars, which have a buttery shortbread topped with fresh strawberries and a crumbly topping. while these are fantastic, cherry cookie bars are like biting into a cherry pie and cookie at the same time.

If you like the sound of this recipe, check out some these fruity bar recipes for more inspiration: blueberry cheesecake bars or raspberry zserbó.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


  • EASE: incredibly easy to make.
  • FREE-FROM: check out my substitutions section for vegan, gluten and sugar-free options.
  • GREAT FOR: a treat, picnics, or friends and family visiting.
  • TASTE & TEXTURE: soft, buttery, vanilla cookie dough base filled with cherry almond pie filling and finished with a sweet drizzle of vanilla glaze.
  • SERVING: great on their own or served warm with some vanilla ice cream for the ultimate dessert!
  • QUANTITY: 12 bars (20cm / 8inch square baking pan)
  • TIME: 55 minutes.

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    © THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.


    For this recipe all you need are these ingredients:

    • Cherry pie filling – Try my homemade pie filling recipe for great results or you can buy a tin from the supermarket.
    • Almond extract – cherries and almonds go so well together and in this dessert its no different.

    Pure almond extract recommendation: Almond extract

    • Butter – adds structure and flavour. I use salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer. Make sure it’s at room temperature before using.
    • Caster sugar – adds structure, sweetness to the cookie base.
    • Soft light brown sugar – creates that extra crispiness in the cookie base.
    • Egg – helps to bind the ingredients together and add flavour.
    • Plain (all-purpose) flour – builds structure.
    • Baking powder – is a chemical leavening which increases the volume of the ingredients, creating a nice light texture.
    • Icing sugar (powdered sugar) – is used to create the glaze.
    • Milk or cream – Is used to get the glaze to the right consistency. I prefer cream to get a really smooth delicious taste.
    • Pure vanilla extract or paste adds flavour and enhances the other ingredient flavours in the recipe.

    Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.

    • Flaked or sliced almonds – add texture and flavour.


    I highly recommend adding a good pinch of salt to your desserts. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds. I recommend Maldon Sea salt flakes or Cornish sea salt.


    While I am making recommendations for alternative ingredients, I haven’t necessarily tried them. If you try making any adaptions, I would love to know how you get on and share it with the other readers.


    • Egg-free: You could try omitting the egg as I have made cookies before with out the egg and they turn out fine, alternatively Bob’s Red Mill Gluten Free egg replacer is a vegan baking alternative you can feel good about using. It’s so easy to use as well: just simply add water to the egg replacer in varying amounts depending on If you’re replacing a whole egg, egg yolk, or egg white.


    • Ground almonds: the cookie base will also work using a combination of gluten-free flour and 100g of ground almonds. it will add both flavour and a lighter structure.


    Replacing the sugar with these alternatives will certainly result in a different cookie base both in taste and texture. I would recommend a powered sugar over honey, due to the volume of sugar used and the amount of sweetness required.

    • Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.


    This is where the fun begins.

    • Fruits: try apple, blueberry or peach pie filling instead! or make your own with rhubarb and pear version. Plus you can use compotes or jams such as raspberry, fig or strawberry.
    • Chocolates: if you fancy a little chocolate, add some chocolate chips to the bottom quantity of cookie dough prior to pushing it into the base of the pan.
    • Nuts: Replace the slithered almonds with other alternative nuts, such as pecans, walnuts or hazelnuts.
    • Spices – If you are using different fruits you can try adding spices that compliment them such as cinnamon, cloves or nutmeg.

    If you experiment, I would love to know how you get on and share it with the other readers.


    Serving: one cherry almond cookie bar

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

    Cherry almond cookie bars


    These cooled cherry almond cookie bars are best eaten on the day of baking, but they can be kept in an airtight container for 3-5 days at room temperature.

    Freezing: The bars can be frozen up to a month, however they will lose their crispiness. To defrost simply leave on the kitchen worktop for half an hour and serve at room temperature.

    © THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.


    Here is some kitchen equipment that I use and recommend for this recipe.

    I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

    These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, so this set can be used as dry storage bowls with lids on. The plastic lid of the largest bowl has a removable centre. Where one of 3 graters can be used.

    I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

    A great size and good quality non-stick pan for all your traybakes, bars etc…

    I like this model of electric hand mixer because it comes with a large stand, meaning you don’t have to always hold it.

    The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

    TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
    If you are interested in understanding conversions, here you will find the best conversion chart.


    Use room temperature ingredients – both the butter and egg should be at room temperature. Cold butter will not cream together properly with the sugars and when combined with the egg will not emulsify correctly, causing the finished baked product to be dense and heavy.

    Using almond extract – I am not a great advocate of almond extract. I always leave it out of most recipes that call for it because it so easily overpowers everything else. I make an exception in this recipe because those couple of drops make the cherries come to life and create a balance in flavour through out the bars.

    Lining your pan – I highly recommend lining your pan with baking parchment paper. If you line it so that it overhangs by 2-3 cm on each side it will allow you to remove the whole thing very easily. making cutting much simpler.

    Cherry almond cookie bars

    Cherry Almond Cookie Bars

    Preparation:20 minutes
    Baking:35 minutes
    Total:55 minutes
    Servings: 12 bars
    Tools you’ll need:
    • 20cm / 8inch square baking pan
    Cherry cookie bars have a super soft, buttery cookie dough crust and flavourful cherry almond filling, finished with a sweet drizzle of vanilla glaze. Amazing and so easy to make!


    • 1 can cherry pie filling or my homemade pie filing recipe (see blog post)
    • 2-3 drops almond extract (optional)

    Cookie dough base

    • 130 g butter (at room temperature)
    • 100 g caster sugar
    • 50 g light brown sugar
    • 1 medium egg (50g)
    • 230 g plain flour (all-purpose)
    • 1 tsp baking powder
    • ¼ tsp fine sea salt
    • 20 g flaked or sliced almonds

    Vanilla glaze

    • 40 g icing sugar (US powdered sugar)
    • 1-2 tbsp milk or cream
    • ¼ tsp pure vanilla extract or 1/8 tsp of vanilla paste


    • If you are making the cherry pie filling, prepare it as per the instructions in the recipe provided in my post. Allow time for it to cool. Otherwise you can buy a tin from the supermarket.
      Optional: When I make the filling, I add the almond extract to it , you can just add it to the tin you bought and give it a stir before poring it over the cookie dough base.
    • Preheat your oven to 190°C / 170°C fan / 375°F / Gas 5 and line a 20cm (8inch) square baking pan with baking paper and set aside.
    • Cookie dough: In a medium bowl, cream the butter, and both the sugars together until light and fluffy. 2-3 minutes approx.
      Add the egg and mix until combined.
      Sift the flour, salt and baking powder into the bowl and mix together to create a smooth dough.
    • Take 2/3 of the dough (more or less) and press into the bottom of the pan. It helps to drop pieces relatively evenly across the bottom before spreading into an even layer.
      Cherry almond cookie bars
    • Mix the almond extract with the cherry pie filling and ensure it's well combined. Pour the cold cherry filling over the top of the cookie base. Pinch off or spoon teaspoons of the remaining dough over the top. It won’t completely cover the filling all over but it will spread while baking. Scatter over the flaked almonds.
      Cherry almond cookie bars
    • Baking: Place the pan in the centre of the oven for 30-35 minutes, until the top has turned golden brown. Cool completely in the pan placed on top of a wire rack.
      Cherry almond cookie bars
    • Vanilla glaze: In a small bowl, mix the icing sugar, almond extract and enough milk or cream until you reach a thick and pourable consistency. Drizzle the glaze over the top of the bars.
      Cherry almond cookie bars
    KEYWORDS brownie and bar recipes, cherry recipes, easy recipe

    Cherry fruit filling recipe

    Homemade Pie Filling

    Preparation:10 minutes
    Baking:10 minutes
    Total:20 minutes
    Servings: 500 g
    Cherry, apple, peach, rhubarb or blueberry, this is the perfect filling for pies, pastries, crumbles and makes an amazing topping for cheesecake, pancakes, or ice-cream. 


    • 500 g prepared fruit (pitted cherries, stoned peaches, diced apple, *see notes)
    • 120 ml cold water
    • 100 g granulated sugar
    • 30 g cornflour (cornstarch) (3 tbsp)
    • 2 tbsp. lemon juice (optional)
    • 2-3 drops almond extract (optional)


    • Place a saucepan over a medium heat, add the fruit, sugar, half the water and the lemon juice and almond extract if using. Stir to dissolve the sugar.
    • Meanwhile, whisk the cornstarch in a small bowl with the remaining water to form a smooth mixture. Add this to the pan before it gets too hot and mix well. (If the cornstarch is not entirely mixed in it will form lumps which we don't want.)
    • Continue to stir the fruit until it comes to a steady boil and has thickened. Be careful not to overcook the mixture – the fruit should mostly stay intact, as it will continue to soften when used making baked goods.
      Remove from the oven and allow to cool before using.
    • It can be stored in the fridge for 3-4 days or in the freezer for up to a month.

    Notes & Tips

    Fruits – this recipe can be made with either fresh or frozen fruits. You can also make a forest fruit filling by using a mix of cherries, raspberries, blackberries and blueberries. Ensure that whichever fruits you use it is ready to eat so that you don’t get any damaged teeth if you come across a fruit stone. 
    KEYWORDS cake decoration, pie filling, spreads & Jams


    If you tried this Cherry Almond Cookie Bars or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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    Cherry almond cookie bars

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