Delicious Cranberry Bars with Almond Streusel Recipe
These Delicious Cranberry Bars feature a tart and sweet cranberry jam filling atop a buttery shortbread crust, all finished with a crunchy almond streusel topping crowned with sliced almonds. Perfectly balanced with almond extracts throughout, these bars offer a delightful combination of textures and flavors, making them ideal for holiday treats or anytime indulgence.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cranberry Jam Filling
- 2 cups cranberries plus ¼ cup more for sprinkling
- 2 tablespoons orange juice
- ½ cup granulated sugar
- 1 ½ tablespoons cornstarch
Shortbread Crust
- ½ cup butter, softened to room temperature
- ¼ cup icing sugar
- ½ teaspoon almond extract
- 1 cup all purpose flour
- ¼ cup almond flour
Almond Streusel Topping
- 1 cup almond flour
- ¼ cup all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- 1 egg
- ½ teaspoon almond extract
- ¼ cup sliced almonds for topping
Instructions
- Prepare the cranberry jam filling: In a medium saucepan, combine 2 cups of cranberries, 2 tablespoons of orange juice, ½ cup granulated sugar, and 1 ½ tablespoons cornstarch. Cook over medium heat, stirring frequently until the mixture thickens and the cranberries burst to form a jam-like consistency. Remove from heat and allow to cool.
- Make the shortbread crust: In a mixing bowl, cream together ½ cup softened butter, ¼ cup icing sugar, and ½ teaspoon almond extract until light and fluffy. Gradually mix in 1 cup all-purpose flour and ¼ cup almond flour until the dough comes together. Press the dough evenly into the bottom of a greased or parchment-lined baking pan to form the crust.
- Spread cranberry filling over crust: Evenly spread the cooled cranberry jam filling over the prepared shortbread crust, smoothing it out gently to cover the entire surface.
- Prepare the almond streusel topping: In a separate bowl, combine 1 cup almond flour, ¼ cup all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon salt, and ½ cup granulated sugar. In another small bowl, beat 1 egg with ½ teaspoon almond extract, then mix it into the dry ingredients to form a crumbly topping mixture.
- Top the bars: Sprinkle the almond streusel evenly over the cranberry layer. Scatter the additional ¼ cup cranberries and ¼ cup sliced almonds on top for an extra burst of flavor and texture.
- Bake the cranberry bars: Preheat the oven to 350°F (175°C). Bake the bars in the preheated oven for 30-35 minutes or until the topping is golden brown and set.
- Cool and serve: Remove from oven and allow the bars to cool completely in the pan. Once cool, cut into squares and serve either chilled or at room temperature.
Notes
- For a zestier flavor, add a teaspoon of orange zest to the cranberry jam.
- Make sure the cranberry jam filling is completely cooled before spreading over the crust to prevent sogginess.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- To make these bars gluten-free, substitute all-purpose flour with a gluten-free baking blend.
- If almond extract is not available, vanilla extract can be used as a substitute, though flavor will differ slightly.
