Monthly Archives: March 2009

There is a spring in our step…

With the resetting of our clocks, there’s a lightness to our step as the longer days promise summer sunshine to come.  We have two desserts this month that celebrate spring, a brightly-flavored almond bar with a crunchy meringue topping and a creamy cheesecake with a hint of almond.

FROM OUR RECIPE BOX – Coconut Almond Meringue Bars

Coconut Almond Meringue Bar

Coconut Almond Meringue Bar

Shortbread bars are a family favorite especially with a delectable topping. We start with a crust made with our almond paste to give it richness and a subtle almond flavor. Then a layer of flavorful apricot jam mounded with a fluffy, crunchy and chewy meringue topping.

High quality jam or preserves that are not too sweet make the best complement to the meringue topping. There is a tartness to apricot or raspberry jam that works perfectly in these bars although we suspect that fresh blueberries tossed in some sugar might work well too. If you can find it, use large flake coconut for more crunch in the topping and scatter some sliced almonds on top for decorative effect.

For the Coconut Almond Meringue Bar recipe, click HERE

FROM OUR RECIPE BOX – Amaretto Cheesecake

A version of this cheesecake in a back issue of Gourmet Magazine inspired us to make one of our own. Here we have a delicate but pronounced almond-flavored cheesecake with a crunchy chocolate nut crust. This creamy cheesecake is not too sweet and lends itself to dressing up with a garnish of grated chocolate or a drizzle of chocolate sauce.

Amaretto Cheesecake

Amaretto Cheesecake


When making any cheesecake, resist the temptation to beat the cream cheese on high speed. On medium speed, the cream cheese softens and becomes lump- free without breaking down.

For the Amaretto Cheesecake recipe, click HERE