Pin it
This cranberry orange shortbread streusel bars recipe transforms simple ingredients into a festive treat that balances sweet and tart flavors perfectly. The combination of buttery shortbread, tangy cranberry filling, and crunchy streusel creates an irresistible texture contrast that keeps everyone coming back for more.
I first made these bars for a holiday potluck where several guests had dietary restrictions. They disappeared faster than any other dessert, with people begging for the recipe before they even knew they were gluten free.
Ingredients
- Almond flour: Provides a buttery texture and nutty flavor that makes these bars taste rich without dairy
- Tapioca starch: Helps bind the shortbread together and thickens the filling naturally
- Coconut oil: Creates that melt in your mouth shortbread texture without using butter
- Fresh cranberries: Offer bright tangy flavor and gorgeous color that frozen berries cannot match
- Orange zest and juice: Bring essential brightness that balances the tart cranberries
- Maple syrup: Adds natural sweetness with complex flavor notes regular sugar lacks
- Sliced almonds and coconut flakes: Add wonderful texture contrast in the streusel topping
Step-by-Step Instructions
- Prepare the shortbread and streusel:
- Combine almond flour, tapioca starch, sea salt, cinnamon, orange zest, sliced almonds, and coconut flakes in a large bowl. Stir well to distribute the spices evenly throughout the dry ingredients. In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla until smooth. Pour the wet ingredients into the dry mixture and stir until a crumbly dough forms. The mixture should hold together when pressed between your fingers.
- Par bake the crust:
- Press approximately two thirds of the dough firmly and evenly into your baking dish. Use the bottom of a measuring cup to create a smooth, compact layer. This ensures your crust will hold together when sliced. Bake at 350°F for exactly 10 minutes until just barely golden. Do not overbake as it will continue cooking during the second bake.
- Make the cranberry filling:
- While the crust bakes, combine cranberries, orange zest, and juice in a saucepan over medium heat. In a small bowl, thoroughly mix the tapioca starch with maple syrup until completely dissolved with no lumps. This prevents clumping in your filling. Add this mixture to the cranberries and bring to a gentle boil. Stir frequently and cook for about 5 minutes until the cranberries pop and the mixture thickens. Remove from heat and stir in vanilla extract.
- Assemble and bake:
- Spread the hot cranberry filling evenly over the par baked crust, making sure to reach the corners. Crumble the remaining shortbread mixture over the top to create a rustic streusel layer. Bake for another 20 to 25 minutes until the streusel turns golden brown and the filling bubbles slightly at the edges.
- Glaze and serve:
- Allow the bars to cool completely for at least an hour before adding the glaze. Gently melt coconut butter over low heat, being careful not to burn it. Remove from heat and whisk in orange juice and maple syrup until smooth. The glaze should be thick yet pourable. Drizzle over the cooled bars in a decorative pattern. Let the glaze set before slicing into squares.
Pin it
The cranberry filling is truly the star of this recipe. I discovered the magic combination of orange and cranberry from my grandmother who always served cranberry orange relish at Thanksgiving. The first time I adapted her recipe for these bars, my kitchen filled with the same nostalgic aroma that instantly transported me back to her dining room.
Make Ahead and Storage
These bars actually taste better the day after baking as the flavors have time to meld together. Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
The bars also freeze beautifully. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer container with parchment between layers. They will keep for up to 3 months. Thaw at room temperature for about an hour before serving.
Pin it
Ingredient Substitutions
Not everyone has access to the same ingredients, so here are some tested alternatives. If you cannot find almond flour, hazelnut flour works beautifully with a more pronounced nutty flavor. Regular cornstarch can replace tapioca starch in the same quantities.
For those avoiding coconut, use melted butter or ghee instead of coconut oil for an even richer result. The coconut flakes can be replaced with additional sliced almonds or your favorite chopped nuts. The coconut butter in the glaze can be substituted with cream cheese for a tangier finish.
Serving Suggestions
These bars are perfect on their own but truly shine when paired thoughtfully. Serve them slightly warmed with a scoop of vanilla ice cream or coconut whipped cream for an elevated dessert experience.
For a holiday brunch, arrange them on a platter with fresh fruit and a pot of orange spiced tea. The bars also make a lovely accompaniment to after dinner coffee, especially when served with a small glass of orange liqueur for the adults.
Frequently Asked Questions
- → Can I use dried cranberries instead of fresh or frozen?
Fresh or frozen cranberries work best for the filling as they create the proper consistency when cooked down. If using dried cranberries, you'll need to rehydrate them first by simmering in orange juice and water for 15-20 minutes, then proceed with the recipe. The flavor will be sweeter and less tart than with fresh berries.
- → How should I store these shortbread bars?
Store the bars in an airtight container in the refrigerator for up to 5 days. The bars can also be frozen for up to 3 months. For freezing, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container with parchment paper between layers.
- → Can I substitute the almond flour for regular flour?
Yes, you can substitute all-purpose flour for the almond flour, but the texture and flavor will change significantly. If making this substitution, use 2 cups of all-purpose flour instead of 2½ cups almond flour, and you may need to adjust the amount of coconut oil slightly to achieve the right dough consistency.
- → What can I use instead of coconut butter for the glaze?
If you don't have coconut butter, you can make a simple glaze with powdered sugar and orange juice. Mix 1 cup of powdered sugar with 2-3 tablespoons of orange juice until smooth. Alternatively, cream cheese softened and mixed with a little orange juice and maple syrup makes a delicious alternative topping.
- → Are these bars gluten-free?
Yes, these bars are gluten-free as they use almond flour and tapioca starch instead of wheat flour. Just be sure to check that your other ingredients, particularly the sliced almonds and coconut flakes, are processed in a gluten-free facility if you have celiac disease or severe gluten sensitivity.
- → Can I make these bars ahead of time for a special occasion?
These bars are perfect for making ahead! The flavors actually improve after a day in the refrigerator. You can make them up to 2 days in advance and add the glaze shortly before serving for the freshest appearance. If making further ahead, freeze the unglazed bars and add the glaze after thawing.