I am such a shortbread fan and these Cranberry and Almond Shortbread Bars are one of my top favorite choices for flavor. Soft and buttery shortbread with a fruity, tangy chew from chopped cranberries and orange zest then drizzled with a soft and creamy, almond glaze over the top. Finally, cut into pieces for perfect individual shortbread bars that are just wonderful.
To make Cranberry and Almond Shortbread Bars, you will need the following ingredients:
Preheat the oven to 350 °F and line an 8x8-inch baking sheet with baking parchment paper.
In a large bowl, beat ½ cup of butter with ¾ cup of sugar until light and fluffy.
Add 1 large egg and beat to combine.
Add 1 teaspoon of dried orange peel, ½ teaspoon of almond extract and ½ teaspoon of vanilla extract and ½ teaspoon of salt. Stir to mix through, scraping down the sides as needed.
Add 1½ cups of all-purpose flour and mix on low speed until just combined.
Fold in ¾ cups of dried cranberries, chopped into bits and mix until evenly combined into a sticky dough.
Transfer the dough to the prepared baking pan and with lightly floured hands, gently press into the sides.
Bake in the preheated oven for 28-30 minutes until the top is puffy and the edges are a very light golden brown. Cool on a wire rack.
In a small bowl, sift 1 cup of powdered sugar and add 2 teaspoons of milk or cream. Whisk until combined into a smooth glaze then stir in ¼ teaspoon of almond extract.
Drizzle the prepared glaze over the shortbread then cut into squares or triangles, as you wish.
Serve and enjoy! Store in an airtight container for no more than 5 days.
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