Shortbread Almond Cranberry Bars Recipe

I gotta admit, I just made these almond cranberry bars and they’re kinda my new obsession— the buttery base paired with that crunchy, tangy topping totally hit the spot even if they aren’t perfect every time.

I love making these bars cuz the unsalted butter and almond flour gives a rich, nutty base with a hint of almond extract that really pops. I think the dried cranberries and sliced almonds not only add crunch but boost the nutritional value, balancing the sweetness in every bite.

Ingredients

• Unsalted butter: adds creaminess and richness to the shortbread base, makin it tender.
• Granulated sugar: sweetens the bars and gives it a delicate crumb texture.
• All-purpose flour: holds the bars together, providin carbs and structure.
• Almond flour: adds protein, fiber and a nutty twist that makes it a bit healthier.
• Dried cranberries: offer sweet tart bursts and some fiber while balancin flavor.
• Sliced almonds: add crunch, extra protein and a distinct nutty taste in every bite.
• Almond extract: intensifies almond flavor with a strong, aromatic punch.
• Melted butter: brings moisture and helps bind toppings evenly across the bars.

Ingredient Quantities

• 1/2 cup (115g) unsalted butter, softened
• 1/3 cup (67g) granulated sugar
• 1 cup (120g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (50g) almond flour
• 1/4 cup (30g) all-purpose flour (for the topping)
• 1/3 cup (50g) dried cranberries
• 1/3 cup (35g) sliced almonds
• 2 tablespoons (28g) unsalted butter, melted
• 1/2 teaspoon almond extract

How to Make this

1. Preheat you oven to 350°F and line an 8-inch square pan with parchment paper.

2. In a bowl, beat together 1/2 cup softened unsalted butter and 1/3 cup granulated sugar until smooth.

3. Stir in 1 cup all-purpose flour, 1/4 teaspoon salt, and 1/2 cup almond flour until you get a crumbly mixture.

4. Firmly press the mixture into the prepared pan making sure its even.

5. In another bowl, mix together 1/4 cup all-purpose flour, 1/3 cup dried cranberries, 1/3 cup sliced almonds, 2 tablespoons melted unsalted butter, and 1/2 teaspoon almond extract until well combined.

6. Sprinkle this topping evenly over your base layer.

7. Bake for 20 to 25 minutes until the edges look golden lightly, then let cool completely in pan before cutting into bars.

Equipment Needed

1. Oven and an 8-inch square baking pan
2. Parchment paper
3. Two mixing bowls
4. An electric mixer or a hand whisk
5. Measuring cups and spoons
6. A spatula or stirring spoon
7. A cooling rack and a knife for cutting bars afterward

FAQ

• Q: Can I use salted butter instead of unsalted butter?
  A: Yes, but you gotta cut back on the salt in the recipe so it doesn’t turn out too salty.
• Q: Can I use fresh cranberries instead of dried ones?
  A: Fresh cranberries work, but they release a lot of water when baked so you might wanna reduce the amount or pat them dry first.
• Q: How should I store these bars?
  A: Store ’em in an airtight container at room temperature for up to 4 days. If you need them to last longer, you can freeze them.
• Q: Can I mix in other nuts besides almonds?
  A: Sure thing, you can add walnuts or pecans if you like, just keep the same measures so the bars bake evenly.
• Q: How do I know when the bars are done?
  A: They should be lightly golden around the edges and feel firm to touch while still being soft in the middle.

Shortbread Almond Cranberry Bars Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use salted butter instead, but cut down on the added salt in the recipe.
• If almond extract isn’t available, try vanilla extract as a substitute and it’s still gonna give a nice flavor.
• You could swap almond flour with hazelnut flour, which works pretty well if you want a nuttier taste.
• Instead of dried cranberries, dried cherries or even raisins can be used if thats what you have on hand.
• If sliced almonds are hard to find, chopped walnuts or pecans can be used too, adding a slightly different crunch.

Pro Tips

1. Make sure your butter is totally softened before you start – if its too cold your mix is gonna turn out lumpy, and trust me, that ain’t what you want.
2. When you’re pressing the crumbly base into the pan, press it firm but don’t squish it too much, or else your topping won’t stick right.
3. Keep a good eye on the oven – even though it says 20 to 25 minutes, ovens run differently so check it a bit early so the edges dont burn.
4. Mix your topping ingredients just enough so the cranberries and almonds spread out evenly; overmixin might mess up their texture.