Cranberry, white chocolate and almond squares

By jeenikeen

Ingredients

• Filling:
• 1 cup (250 mL) all-purpose flour
• 1/4 cup (60 mL) granulated sugar
• Pinch salt
• 1/2 cup (125 mL) cold butter, cubed
• 2 eggs
• 1 cup(250 mL) granulated sugar
• 2 tbsp(30 mL) all-purpose flour
• 1 tsp(5 mL) baking powder
• 3/4 cup(175 mL) chopped dried cranberries or dried cherries
• 3/4 cup(175 mL) slivered almonds
• 1/2 cup(125 mL) chopped white chocolate
• 2 tsp (10 mL) grated orange rind
• Icing sugar (optional)

Details

Preparation time 25mins
Cooking time 57mins
Adapted from longos.com

Preparation

Step 1

In a large bowl, whisk together flour, sugar and salt. With a pastry blender, cut in the butter, working until the mixture is crumbly and holds together when pressed. Press evenly into the bottom of a parchment paper lined 8- or 9-inch (1.5 or 2 L) square metal cake pan. Bake in centre of 350°F (180°C) oven for about 12 minutes or until light golden. Let cool on rack.

Filling:
Meanwhile, in a large bowl, beat eggs with sugar, flour and baking powder until smooth. Add cranberries, almonds, chocolate and orange rind; mix well. Spoon evenly over base. Bake at 350°F for about 20 to 25 minutes or until golden on top and firm to touch. Let cool on rack. (Make ahead: Remove baked square from pan and either leave whole or cut into quarters, wrap in heavy foil and freeze in an airtight container for up to 1 month.)

Cut into individual squares. Makes 24 pieces

Tip: Layer with waxed paper in airtight container to store at room temperature for up to 1 week. Dust lightly with icing sugar, if using.