Cranberry Shortbread Bars with Almond Streusel

Name: Cranberry Shortbread Bars with Almond Streusel
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 32
Cuisine: Global
Ingredients: 57 grams 1/2 cup sliced almonds (about; 227 grams fresh or frozen cranberries; 118 milliliters all-purpose flour; 177 milliliters granulated sugar; 79 milliliters packed light brown sugar; 1 teaspoon packed finely grated orange zest (from about 1 medium orange); 0 teaspoons fine salt; 4 Tbsps cold unsalted butter (1/2 stick), cut into small pieces; 59 milliliters water

Cranberry Shortbread Bars with Almond Streusel might be just the dessert you are searching for. One serving contains 60 calories, 1g of protein, and 2g of fat. This vegetarian recipe serves 32. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. If you have brown sugar, granulated sugar, flour, and a few other ingredients on hand, you can make it.

Instructions

Heat the oven to 350°F and arrange a rack in the middle.

Equipment you will use

Oven

Cut an 8-by-16-inch piece of parchment paper. Line an 8-by-8-inch baking pan with the piece of parchment so that the 2 long ends hang over the edges. Be sure to fit the parchment as smoothly as possible into the dish, snugly pressing it into the corners; set the pan aside.

Equipment you will use

Baking Paper

Baking Pan

Place the measured flour, sugar, and salt in a food processor fitted with a blade attachment and pulse briefly to combine. Scatter the butter pieces over the flour mixture and pulse to break up the butter, about 10 (1-second) pulses. Process until large clumps of dough form, about 30 to 45 seconds.

Ingredients you will need

Butter

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Transfer the dough to the prepared baking pan and, using the base of a measuring cup or a glass, press it evenly into the pan (dip the cup or glass in flour if it starts to stick to the dough). Prick the dough all over with a fork.

Ingredients you will need

Dough

All Purpose Flour

Dip

Equipment you will use

Measuring Cup

Baking Pan

Whisk the flour, sugars, and salt in a medium bowl until combined.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add the butter and, using your fingers, squeeze the flour mixture and butter together until they form large clumps and all of the flour is totally incorporated into the butter, about 5 minutes. (Make sure there are no dusty bits at the bottom of the bowl.)

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Bowl

Place the cranberries, sugar, and water in a medium saucepan over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat to medium low and simmer until the cranberries are starting to fall apart and the liquid has become thick and syrupy, about 8 minutes.

Ingredients you will need

Cranberries

Sugar

Water

Equipment you will use

Sauce Pan

Remove the pan from the heat and stir in the zest.To finish:When the shortbread is done, remove the pan to a wire rack. Reduce the oven temperature to 325°F.

Ingredients you will need

Shortbread Cookies

Equipment you will use

Wire Rack

Oven

Frying Pan

Pour the filling over the hot shortbread and spread it into an even layer. Evenly sprinkle the streusel over the top and gently press it into the filling.

Ingredients you will need

Shortbread Cookies

Spread

Bake until the filling is bubbling and the streusel is golden brown, about 25 to 30 minutes.

Equipment you will use

Oven

Transfer the pan to a wire rack and let it cool for 30 minutes.To remove the slab and cut it into bars, run a paring knife along the 2 exposed edges of the pan. Grip the parchment hanging over the edges, pull the slab out of the pan, and transfer it to a cutting board.

Equipment you will use

Cutting Board