9x13

A recipe inspired by new cookbook, One Tin Bakes, this is gorgeous pistachio sheet cake with a cherry topping and a silky cream cheese frosting

Pistachio and Cherry Sheet Cake

unsalted butter

caster sugar

limes

eggs

plain flour

pistachios

ground almonds

tsp baking powder

tsp fine sea salt

cherries

lime

tsp almond extract

full fat cream cheese

icing sugar

vanilla bean paste

Preheat the oven to 180C (160C Fan) and lightly grease a deep 9x13 brownie tin and line the base with parchment paper

Place the pistachios into a food processor and pulse until finely ground, you’re looking for the same consistency as ground almonds. Add the flour and almonds and pulse to combine. Tip the nut mixture into a large bowl and whisk in the baking powder and salt.

lace the butter, sugar and lime zest into the bowl of a stand mixer (you can also make this with an electric hand mixer) and, using the paddle attachment, cream together for about 5 minutes, on medium speed, until light and fluffy. Add the eggs one at a time, beating until fully combined before adding the next.

Once the eggs are combined add the nut mixture and mix on low speed until combined. Scrape the mixture into the prepared tin and spread into an even layer.

Bake the cake in the preheated oven for about 50-55 minutes or until the cake springs back to a light touch and is pulling away from the sides of the tin. Remove from the oven and set the tin on a wire rack to cool completely.

Whilst the cake is baking start making the compote. Mix together the cherries, sugar, lime zest and almond extract, if using, and set aside for the moment. The almond extract amplifies the cherry flavour but you can leave it out if you prefer.

When the cake is baked remove from the oven and set the tin on a wire rack to cool completely. To finish the compote tip the cherry mixture into a small saucepan and cook over medium heat until the mixture comes to a boil. Continue cooking for a couple minutes before using a slotted spoon to transfer the cherries to a bowl, leaving the cooking juices in the pan. I cook the cherries for a couple minutes to soften them but remove them before they break down into mush. Continue cooking the juices until reduced and slightly syrupy. Scrape the syrup over the fruit and then transfer to the fridge to cool completely.

For the frosting place the cream cheese and butter into the bowl of a stand mixer, fitted with the paddle attachment. Beat on medium/high speed until creamy and lump free. Slowly add in the icing sugar beating until light and fluffy. Add in the vanilla and salt and beat to combine. Spread the frosting over the cooled cake and top with the compote, sprinkling over a couple tablespoons of chopped pistachios.

Save time this holiday season with this easy Christmas sugar cookie bars. They&#x27;re extra soft with a thick layer of frosting, and way less work than sugar cookies!

Christmas Sugar Cookie Bars

unsalted butter (softened to room temperature)

oz cream cheese

white sugar

vanilla extract

almond extract (optional)

all-purpose flour

cornstarch

baking powder

salt

sugar

holiday sprinkles

Preheat the oven to 350F degrees.

Line a 9x13 inch pan with aluminum foil and lightly grease, or line with parchment paper.

In a large bowl, beat together the butter, cream cheese and sugar until fluffy.

Beat in the vanilla extract, almond extract and eggs.

In a separate bowl sift together the flour, cornstarch, baking powder and salt.

Carefully beat the flour mixture into the butter mixture about 1/2 at a time.

Spoon the batter into the prepared pan, and with lightly greased hands press it into the pan to form an even layer.

Bake in the preheated oven for 22-25 minutes or until the top is set and an inserted toothpick comes out clean.

Cool the bars completely, leaving them in the pan as they cool.

Sugar Cookie Bars

Beat the butter until soft, then mix in the cream cheese.

Add in the salt and vanilla extract

With the mixer on low speed beat in the powdered sugar about 1/2 cup at a time, until the desired sweetness and thickness is reached.

Frost the cooled cookie bars, then sprinkle with holiday sprinkles.

Frosting

The cookie portion was too dry for my taste. If I were to make these again, I’d reduce the flour and baking time. The frosting is yummy, though!

These were the worst cookie bars . They were dry and the frosting tasted horrible

Love this recipe - easy to make and delicious!  Made them for the first time 2 years ago and they were a hit!  Last Christmas I got my niece in the kitchen with me and we made several batches to share with family and friends!  She had an idea to add food coloring to the icing - we had great fun experimenting!

Oh my gosh, I couldn’t stop sneaking bites of these. SO GOOD! And so much faster than cutouts. My new favorite holiday cookies

This is truly a delicious recipe, I made it last year for the first time with a scattering of dried cranberries, in addition to festive sprinkles on top. Making again this year and every year from here on...family favourite!

I am addicted to almond flavoring and was wondering if I could add a little, perhaps 1/2 a tsp., to the frosting.

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Pistachio and Cherry Sheet Cake

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