Glazed Cranberry Almond Bars
for the bars:
3/4 cup unsalted butter
1/3 cup sliced almonds, divided
1 1/2 cup sugar
2 eggs
1 tsp pure almond extract
1 1/2 cup unbleached, all-purpose flour
1/4 teaspoon kosher salt
2 cup fresh cranberries
for the glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract
Preheat oven the 350. Grease an 8x8 pan.
Melt the butter and set aside to cool. Reserve 2 tablespoons of the sliced almonds, chop the remaining almonds.
Beat the sugar and eggs together for a few minutes until well combined. Beat in the cooled melted butter and almond extract. Scrape down bottom and sides of bowl as needed.
On low speed, add the flour and salt. Scrape bottom and sides of bowl. Stir in the cranberries and chopped almonds. Spread into the prepared pan, scattering the reserved almonds across the top. Bake for 50 minutes, or until golden and the top springs back when pressed lightly. Cool completely on a wire rack.
Make the glaze. Whisk the powdered sugar, milk, and extract together. Drizzle over the bars.
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