Cherry Pie Bars with Shortbread Crust

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper.
2. In a medium mixing bowl, whisk together the all-purpose flour, almond flour, sugar, and salt.
3. Cut in the chilled, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Press the dough firmly and evenly into the bottom of the prepared baking pan.
5. Bake the crust for 12–15 minutes until the edges are just beginning to turn a pale gold.
6. While the crust pre-bakes, stir together the canned cherry pie filling, lemon juice, cornstarch, and vanilla extract in a bowl.
7. Pour the cherry mixture over the warm, pre-baked crust and spread it to the edges with a silicone spatula.
8. Return the pan to the oven and bake for another 20–25 minutes until the filling is bubbly around the edges and the crust is deep mahogany brown.
9. Remove from the oven and let the bars cool completely in the pan for at least 2 hours to ensure they set.
10. Whisk the powdered sugar, unsweetened almond milk, and vanilla extract until smooth.
11. Drizzle the glaze in a zig-zag pattern over the cooled bars and slice into 16 even squares.