Cranberry Orange Bars
These easy-to-make blondies are rich and buttery and have a hint of orange flavor that pairs really well with the tart cranberries. Serve them as a simple dessert and pair with coffee spiked with a splash of orange liqueur, or a glass of Tawny Port.
- 2 eggs, lightly beaten
- 1/2 cup orange juice
- 1/4 cup butter, melted and cooled
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3/4 cup slivered almonds, chopped
- 1/2 cup dried cranberries
Preheat the oven to 350°F. Generously grease an 8-inch square pan and set aside.
Combine the eggs, orange juice and melted butter in a small bowl and set aside.
Measure the sifted flour, then add the baking powder, salt and sugar. Sift together a second time, then mix in the almonds and dried cranberries. Stir in the egg mixture and combine well.
Pour into the prepared pan and bake for 30 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn onto a cooling rack to cool completely. Cut into 1 x 2-inch squares.
Store up to 2 days, covered, at room temperature, or refrigerate in a tightly sealed container for up to 1 week.
Makes 32 bars