- 4
- 240 mins
Ingredients
- Crust and Topping:
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup ground slivered almonds
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cold butter
- 1 egg
- 1/4 teaspoon ground cinnamon
- Filling:
- 4 cups fresh or frozen cranberries
- 1 cup sugar
- Juice of 1/2 orange (4 teaspoons)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
Preparation
Step 1
1 Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
2 In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
3 In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
4 Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.
Serves 4
A food processor works great for grinding the almonds. You will need about 2/3 cup slivered almonds to measure 1/2 cup ground almonds.
1 Bar Calories210 ( Calories from Fat80), Total Fat9g (Saturated Fat5g, Trans Fat0g ), Cholesterol30mg Sodium105mg Total Carbohydrate30g (Dietary Fiber1g Sugars18g ), Protein2g