Cherry-topped Ginger Bars

Crust9 ounces gingersnaps (36 cookies), broken up2 tablespoons minced fresh ginger2 tablespoons extra-light olive oil1 tablespoon light brown sugar 1/4 teaspoon saltTopping3 large eggs, lightly beaten 1/3 cup packed light brown sugar 1/4 teaspoon almond extract 1/3 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt1 1/4 cups dried sweet cherries, chopped 1/2 cup slivered almonds, toastedHeat the oven to 350 degrees. Lightly grease a 9-inch-square baking pan.For the crust: In a food processor, grind the gingersnaps to fine crumbs. Add the ginger, oil, sugar and salt; pulse to combine. Lightly press the mixture into the bottom of the pan and bake for 10 minutes to set. Leave the oven on.While the crust bakes, make the topping: In a bowl, beat together the eggs, sugar and almond extract. Beat in the flour, baking powder and salt. Stir in the cherries and almonds. Pour the topping over the crust and return pan to oven to bake 25 minutes or until golden brown.Let cool slightly, then cut into 12 bars.Serves 12.Nutrition values per serving: 254 calories, 8 g fat (1 g saturated), 39 g carbohydrates, 2 g fiber, 5 g protein, 45 mg cholesterol, 331 xmg sodium.Hallmark Magazine