Almond-Topped Cranberry Shortbread Square Desserts
Unlocking the Secret to Spectacular Cranberry Shortbread Bars
Welcome the holidays with a bang as these Cranberry Shortbread Bars steal the dessert show, rivaling the traditional cranberry sauce served with turkey. Get ready to whip up a scrumptious amalgamation of shortbread, crumble bars, and a delightful hint of orange. Here's how!
- Servings: 32 bite-sized pieces
- Difficulty Level: Easy Peasy
- Timeline: 1 hr 30 mins, plus 1 hr cooling time
Ingredients (14)
For the Shortbread:
- 1 ½ cups all-purpose flour, adjusted as needed
- 1/2 cup granulated sugar
- ¼ teaspoon salt
- 10 tablespoons cold unsalted butter (1 ¼ sticks), broken into small pieces
For the Almond Streusel:
- ½ cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter (1/2 stick), broken into small pieces
- ½ cup sliced almonds (approximately 2 ounces)
For the Filling:
- 8 ounces fresh or frozen cranberries
- ¾ cup granulated sugar
- 1/4 cup water
- 1 teaspoon finely grated orange zest (from around 1 medium orange)
Unleash the Culinary Magic
For the Shortbread:
- Warm up the oven to 350°F and select a rack in the center. Prepare a sheet of parchment paper that fits snugly into an 8x8-inch square baking pan.
- Blend the flour, sugar, and salt in a food processor. Toss in the butter pieces and pulse until the mixture develops large clumps; process for 30-45 seconds.
- Press the dough evenly into the prepared baking pan using the base of a measuring cup. Prick the dough all over with a fork. Bake for 25 minutes or until the crust is fully set and starts to brown around the edges. During this time, prepare the streusel and filling.
For the Almond Streusel:
- Stir the flour, sugars, and salt in a medium bowl. Add the butter and work it in using your fingers until the mixture forms large clumps. Fold in the almonds to evenly incorporate. Chill the streusel in the refrigerator.
For the Filling:
- In a saucepan, combine the cranberries, sugar, and water over medium-high heat. When it comes to a boil, reduce the heat to medium-low and simmer until the cranberries start to disintegrate, and the liquid thickens, roughly 8 minutes. Remove from heat and mix in the orange zest.
The Final Touch:
- Once the shortbread is done, move the pan to a wire rack. Lower the oven temperature to 325°F.
- Pour the filling over the warm shortbread and level it out. Sprinkle the almond streusel evenly on top and gently press it into the filling. Bake for 25-30 minutes, or until the filling is bubbling, and the streusel is golden brown. Transfer the pan to a wire rack and let it cool for 30 minutes.
- To remove the slab and slice it into bars, use a paring knife to loosen the edges of the pan. Grab the parchment hanging over the edges, lift the slab out, and place it on a cutting board. Allow it to cool completely, about 30 more minutes, then slice into 32 2x1-inch rectangles.
Enjoy this delightful blend of cranberry deliciousness and buttery shortbread with a crunchy almond streusel topping – the perfect dessert to grace your holiday table!
Fun Fact:
Did you know that cranberries are native to North America and were first cultivated by Native Americans? The Pilgrims counted cranberries among their first crops in America, and they are still celebrated today during the Thanksgiving holiday!
- Be sure to include cranberries in your holiday baking with the 'Spectacular Cranberry Shortbread Bars', a delightful blend of shortbread, crumble bars, and a hint of orange.
- For best results, make the filling by simmering fresh or frozen cranberries, sugar, water, and orange zest until thickened.
- The Aussiedlerbote's Uncategorized section offers this fantastic recipe, guaranteed to be a hit among guests who love both nutrition and uncategorized desserts.
- This easy peasy recipe yields 32 bite-sized pieces, making it perfect for sharing at family gatherings or holiday parties.
