Cranberry Almond Shortbread Bars
A pretty addition to a holiday dessert platter!
1 ¼ cups unsalted butter, melted and cooled
1 cup sugar, divided
¾ tsp salt
2 egg yolks
3 cups plus 3 tbsp flour
½ cup slivered almonds
1 bag cranberries
1 cup sugar
Zest from 1 orange (optional)
CRUST AND TOPPING
Line a 9x13" pan with parchment paper.
Mix the butter, ¾ cup sugar and salt. Whisk in the egg yolks. Stir in the flour, place 2 cups of the dough into the pan and press evenly. Use a fork to make holes all over the dough. Refrigerate for 30 minutes. Preheat the oven to 325°F. Bake for 20 minutes.
Mix the remaining dough with ¼ cup sugar until crumbly. Add the almonds. This will be the topping.
Combine the cranberries, sugar and ¼ cup of water and the orange zest if using. Bring to a boil then reduce to medium heat and cook for about 8 minutes. Remove and let cool for 10 minutes. Spread over the crust. Top with the crumbly topping. Place the rack near the top of the oven, this helps brown the top without over-cooking the bottom. Bake for 20-25 minutes.
Let cool and cut into bars.