Glazed Cranberry Almond Bars

While I typically choose chocolate over any other flavor, I'm not so sure why. There's something about tangy and sweet, like these cranberry almond bars that makes me swoon.

These bars are not cookie bars, but more like cake. Soft and pillowy, they have a punch of tart cranberry complimented perfectly by a sweet almond cake. They are divine and a huge hit for the holidays!

Hello, beautiful!

The batter comes together in a jiffy. The key players here are cranberries, almond extract, and sliced almonds.

Once you mix up the batter, including melted butter, sugar, and eggs, you'll stir in the cranberries and chopped almonds. More sliced almonds get scattered on the top. Bake it up!

Look at how golden and beautiful it is!

Once cooled, it's time to glaze! A simple glaze with powdered sugar, almond extract, and milk does the trick! Ah, glaze...I love you.


Y'all...bake this in one of those festive containers you see this time of year. These bars are perfect for bringing to the neighbors or to the office!

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.

What's your favorite tart and sweet combination?