Cranberry Almond Bars (Print Version)
# Ingredients:
01 -
3 cups (375g) regular all-purpose flour.
02 -
1 teaspoon ground cinnamon spice.
03 -
1 cup (200g) white sugar.
04 -
1/4 cup (60ml) milk, any type.
05 -
1 teaspoon baking powder.
06 -
2 teaspoons pure vanilla flavor.
07 -
1/3 cup (30g) almond slices (optional).
08 -
1 tablespoon orange juice from fresh oranges.
09 -
1 cup (226g) cold butter in cubes, unsalted.
10 -
1 large egg, room temp is fine.
11 -
1/4 teaspoon salt, any kind.
12 -
3/4 cup (150g) granulated sugar for the filling.
13 -
2 teaspoons grated orange zest.
14 -
1 tablespoon cornstarch (thickener).
15 -
4 cups (400g) cranberries, fresh or frozen.
16 -
2 tablespoons orange juice (to mix icing).
17 -
1 cup (120g) powdered sugar for the icing.
# Instructions:
01 -
Set the oven at 350°F. Use parchment to line a 9x13 pan, with extra hanging over.
02 -
Blend all dry stuff first. Work in cold butter, keeping it crumbly. Stir wet stuff until sandy and moist.
03 -
Take out 2 cups of the mixture for crumbles on top. Press the rest firmly into the pan's bottom.
04 -
Stir together cranberries, orange zest, sugar, juice, and cornstarch. Spread evenly on the base. Sprinkle with crumble and add almonds.
05 -
Bake it for 40–50 minutes till golden. Cool to room temp before refrigerating.
06 -
Combine powdered sugar with orange juice. Drizzle over bars only after they've cooled well.
# Notes:
01 -
This freezes nicely for up to 3 months.
02 -
Store either on the counter for 2 days or in the fridge for a week.
03 -
Both frozen and fresh cranberries work great.