These buttery cranberry squares combine tart cranberries with a sweet, tender almond-flavored batter and crunchy pecans or almonds. Simple to prepare and especially good during cranberry season, they can also be made a day ahead.
Servings: 9–12
Prep Time: 15 minutes
Cook Time: About 1 hour
Source: Bon Appétit, February 1995
Ingredients
- 1½ cups granulated sugar
- 2 large eggs
- ¾ cup unsalted butter, melted and cooled slightly
- 1 teaspoon almond extract
- 1½ cups all-purpose flour
- 2 cups fresh or frozen cranberries (about 8 ounces)
- ½ cup chopped pecans or almonds (about 2¼ ounces)
Instructions
- Preheat the oven to 350°F.
- Butter a 9-inch square baking pan.
- Using an electric mixer, beat the sugar and eggs in a large bowl until slightly thickened, about 2 minutes.
- Beat in the melted butter and almond extract.
- Add the flour and stir until well blended.
- Stir in the cranberries and chopped pecans or almonds.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake until a tester inserted into the center comes out clean, about 1 hour.
- Transfer the pan to a wire rack and cool completely before cutting into squares.
Make Ahead
The cranberry squares can be prepared 1 day ahead. Cover tightly and store at room temperature.