Ingredients
For the Filling:
2 cups cranberries
Zest and juice of 1/2 orange (see Tip)
6 tablespoons granulated sugar
1 ½ tablespoons cornstarch
2 teaspoons almond extract
¼ teaspoon ground cinnamon
For the Crust:
1 ½ cups all-purpose flour
1 ½ cups almond flour
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
Zest of 1/2 orange
4 tablespoons cold unsalted butter, cubed
2 large egg whites
1 ½ teaspoons vanilla extract
2 teaspoons powdered sugar (Optional)
Directions Instructions Checklist
Step 1
Preheat oven to 375 degrees F. Line a 9×13-inch baking pan with parchment paper, letting some overhang on the long sides. (The extra will help you lift the bars out.)
Step 2
To prepare filling: Combine cranberries, orange zest, orange juice, 6 tablespoons granulated sugar, cornstarch, almond extract, and cinnamon in a small bowl; stir well. Set aside.
Step 3
To prepare crust: Whisk all-purpose flour, almond flour, 1/2 cup granulated sugar, baking powder, salt, nutmeg, and orange zest in a medium bowl. Work butter into the mixture, using your hands to pinch and rub until the pieces are flattened and the mixture is crumbly and resembles sand.
Step 4
Lightly beat egg whites and vanilla in a small bowl with a fork. Pour into the flour mixture and use the fork to scoop down from the sides and up through the center until the whites are well incorporated. Set aside 1/2 cup of the mixture.
Step 5
Press the remaining mixture into the prepared baking pan to form a bottom crust.
Step 6
To assemble and bake: Give the cranberry mixture a quick stir, then pour it over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.
Step 7
Bake until the top is lightly browned, about 40 minutes. Transfer to a wire rack and let the bars cool in the pan for 15 minutes. Lift the long sides of the parchment to remove and place on a cutting board. Use a sharp knife to cut into 15 bars. Cool completely. Garnish with powdered sugar before serving, if desired.
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