- 2 cups all-purpose flour
- 1/2 cup sugar
- 12 tablespoons (1 ½ sticks) unsalted butter
- 1 large egg — beaten
- 2 tablespoons milk
Combine flour and sugar. Cut butter into small pieces and blend it with flour until mixture resembles coarse meal. Blend egg and milk; pour them into flour and mix until dough comes together. Halve the dough, wrap in plastic and refrigerate.
- 3/4 cup walnuts
- 12 ounces fresh cranberries
- 1 cup water
- 1 1/4 cups sugar, plus more for sprinkling
- 2 tablespoons unsalted butter
- 1 tablespoon Amaretto
Preheat oven to 300°. Spread walnuts on a cookie sheet and dry them in oven for about 5 minutes. Bring cranberries, water, and sugar to a boil in medium saucepan. Reduce heat to maintain a simmer and cook until berries have broken down and thickened, about 15 minutes. Remove from heat and stir in remaining butter and Amaretto. Cover saucepan and set aside to allow berries to cool and thicken. Chop walnuts into 1/4? chunks and stir into cranberries. Raise oven temperature to 375°. Lightly butter a 9×13? cake pan. Work dough with hands until it is pliable. Roll one half into a 10×14? rectangle. Lift it by rolling it around a rolling pin and unroll it over prepared pan. Press dough into bottom of pan and a little up the sides. Pour cranberry filling over it. Roll second half of dough into a 10×14? rectangle. Roll it onto rolling pin, then unroll it over filling. Press it down gently with your hands to fuse layers. Sprinkle top lightly with sugar. Bake in middle of oven until edges are golden brown and center light brown, 25 to 30 minutes. Cut immediately into 36 bars, each measuring about 1×3?. Set aside to cool. Store in cool, dry place.
Makes about 36.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!