Cranberry Orange Shortbread Bars (Print Version)
# Ingredients:
→ Shortbread and Streusel
01 -
2 1/2 cups fine almond flour
02 -
3 Tablespoons tapioca starch
03 -
1/2 Teaspoon sea salt
04 -
1 1/2 Teaspoons ground cinnamon
05 -
2 Tablespoons orange zest
06 -
3/4 cup sliced almonds
07 -
3/4 cup big flake coconut
08 -
1/4 cup + 2 Tablespoons coconut oil, melted
09 -
1/4 cup + 2 Tablespoons maple syrup
10 -
1 Tablespoon vanilla extract
→ Cranberry Orange Filling
11 -
3 cups frozen or fresh cranberries (300g/10oz package)
12 -
1 Tablespoon orange zest
13 -
1/2 cup freshly squeezed orange juice
14 -
2 Teaspoons tapioca starch
15 -
1/4 cup maple syrup
16 -
1 Tablespoon vanilla extract
→ Coconut Orange Glaze
17 -
1/4 cup coconut butter
18 -
1/4 cup freshly squeezed orange juice
19 -
1 Tablespoon maple syrup
# Instructions:
01 -
Preheat the oven to 350ºF (175ºC). Mix together all the ingredients for the shortbread and streusel until a thick crumbly dough forms.
02 -
Pat 2/3 of the mixture into a 12"x9" baking pan, reserving 1/3 of the mixture for the streusel topping. Par bake the shortbread crust until lightly set and golden, about 10 minutes.
03 -
While the crust is baking, place the cranberries, orange zest, and orange juice into a saucepan. Mix together the tapioca starch and maple syrup until the tapioca starch is completely dissolved, then add it to the saucepan. Bring the cranberry orange filling to a boil, stirring occasionally, and simmer until thickened, about 5 minutes. When the filling is done, remove it from the heat, and mix in the vanilla extract.
04 -
Spread the filling evenly over the par-baked crust, then crumble the reserved streusel mixture over the top. Bake again until the streusel is golden, another 20-25 minutes.
05 -
When the bars are done, remove them from the oven and let them cool on a cooling rack for 1 hour before glazing.
06 -
For the glaze, melt the coconut butter in a small saucepan over low heat. When it's fully melted, remove it from the heat, and whisk in the orange juice and maple syrup. If the glaze is too thick, whisk in small amounts of orange juice until the desired consistency is reached.
07 -
Drizzle the glaze over the top of the cranberry orange bars, or place the glaze in a squeeze bottle and squeeze the glaze into lines over the surface. Slice and serve.
# Notes:
01 -
These bars combine the bright flavors of cranberry and orange with a nutty, coconut-infused shortbread base
02 -
Allow bars to cool completely for cleaner slicing