How times fly. We are now into the second week of December. With the holiday season just around the corner I am sure all of you are busy with Christmas baking. I won’t be baking too much this season as I already packed up most of my baking tools. Sam of Oh!Nut so kindly sent me some their products like Almond slices and dried strawberries for my holiday baking. Do go and check out their website as they supply a wide range of nuts and dried fruits for your holiday baking.
I love cranberry especially cranberry juice. I bought some gorgeous fresh cranberries before I left for S.F and I have to make something out of it before it gets mushy and all dries up. As you know fresh cranberries only make their appearance this time of the year and I always take advantage of it and use them in my baking. I made these slices with it and it turn out really good. I just love the tartness and slightly bitter taste of it and it compliment so well with the crunchy almond topping. What so great about these slices is you can use your leftover cranberry sauce (make sure is freshly made one and not from the can) or any type of fruit jam for the filling.
Ingredients for the crust:
1 cup of flour
1 stick/113 gram cold butter – cut into small cubes
1 tbsp sugar
½ tsp salt
For the cranberry filling:
2 1/2 cups fresh cranberries
1/2 cup sugar
Juice of an orange
For the topping:
3 tbsp pure maple syrup
1 tbsp sugar
3 tbsp melted butter
1/4 tsp salt
1 1/2 cups sliced blanced almond
1. Prepare the filling. Combined the cranberries, sugar and orange juice in a heavy sauce. Bring it up to a boil and once it starts to boil, reduce the heat to medium and cook, stirring occasionally until the cranberries turns into thick chunky jam like consistency. This will take about 10 - 12 minutes. Set it aside to cool down completely.
2. Line and greased an 8” x 8” square pan with parchment paper, overhand on both side for easy removal later. Pre-heat the oven to 350 degree F.
3. Prepare the crust. Put the flour, salt, sugar and cold butter in a food processor. Pulse until fine and crumbly. Press the dough into the baking pan. Bake it for 15 minutes until the edges are slightly brown. Remove and let it cool down a bit.
4. In the meantime prepare the topping. Combined the maple syrup, sugar and butter. Bring it up to a boil and low down the heat. Continue to cook until it thickens a bit and add in the almond slices. Mix well and turn off the heat.
5. Spread the cranberry jam evenly over the crust. Pour the topping right on top of the filling and spread it out evenly.
6. Bake for 45-50 minutes or until the filling is lightly bubbling on the side and the topping turns golden brown. Remove from oven and set it aside to cool down completely.
7. To remove it from the pan, run a knife along the edges of the baking pan. Use the overhang parchment paper to lift them out of the pan and cut in into squares.