Pear almond shortbread bars
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For the longest time, I didn't like pears. I suspect some of that had to do with the fact that I never tasted a pear that wasn't from a can until I was well into adulthood. Still, if anyone asked me, I would have said that I didn't like them. Then we started getting them in our CSA box. Hmmm not bad. I liked them in salad and with sharp cheese. Started eating them with lunch. Last year I made Rivka's Cocoa Pear Crisps for a party and couldn't stop eating them. Now I'm a huge fan of the pear. I made Amanda's peach tart with pears, and in this recipe, played with my favorite lemon bar recipe (Alice Medrich's) to make pear shortbread cookies. <br /> <br />I used King Arthur's White Whole Wheat flour, but unbleached white four will work, too. <br /> <br />This recipe really plays up the almond flavor, but it's infinitely adaptable. If you're allergic to nuts, use rolled oats instead. You can use other spices--I've used a combination of ground ginger, cinnamon, allspice and clove. You can bake this in a tart shell and cut it into wedges. <br /> <br />The possibilities are endless. <br /> <br />
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