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Cranberry Pistachio Bars




Source of Recipe


Earthbound Organics






Recipe Introduction


We like cranberries for the holidays, but this sweet treat could be made with dried or glacéed cherries, and macadamia nuts or pecans could stand in for the pistachios. When you're shopping, look for organic dried cranberries; recent studies have shown that conventional cranberries have the highest levels of pesticides of any fruit or vegetable.





List of Ingredients



• Crust:
  
• 1 cup plus 2 tablespoons whole wheat pastry flour or all-purpose flour, divided
  
• 1 cup packed dark brown sugar, divided
  
• 1 teaspoon grated orange zest
  
• 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, divided
  
• Filling:
  
• 1 large egg
  
• 1 teaspoon grated orange zest
  
• 2 tablespoons agave syrup or pure maple syrup
  
• 1 teaspoon pure almond extract
  
• 1/2 teaspoon pure vanilla extract
  
• 1/2 teaspoon salt
  
• 1 cup dried cranberries, preferably organic
  
• 1 cup toasted pistachios (unsalted)
  
• 1/2 cup sweetened shredded coconut
  






Instructions



1. Position a rack in the middle of the oven and preheat to 375 degrees F. Cut a 12x16-inch sheet of aluminum foil, and line an 8-inch square baking pan with the foil, shiny side up. Let the edges of the foil overhang the pan. Generously butter the bottom and sides of the foil-lined pan with one tablespoon of the butter.
   
2. Place one cup of the flour, 2 tablespoons of the sugar, and the teaspoon of orange zest in the bowl of a food processor. Pulse to distribute. Add the remaining 5 tablespoons of butter and pulse on and off until the mixture is crumbly, with nibs of butter the size of peas. Transfer the mixture to the prepared pan and gently press the dough onto the bottom of the pan. Bake the crust until it turns pale golden, 10 to 15 minutes. Remove from the oven and allow the crust to cool completely while you make the filling.
   
3. Place the egg in a small bowl and whisk to blend. Add the 1 teaspoon of orange zest, the agave syrup, and the almond and vanilla extracts, and whisk to combine. In another medium-size bowl, combine the salt, the remaining 2 tablespoons of flour, and the remaining brown sugar. Add the egg mixture to the dry ingredients and stir to blend. Add the cranberries, pistachios, and coconut, and stir to combine.
   
4. Spread the filling over the cooled crust in an even layer. Return the pan to the oven and bake until the filling is set and turns deeply golden, 20 to 30 minutes. Transfer the pan to a wire rack and let cool completely.
   
5. Lift the dessert from the pan by grasping the overhanging foil edges. With a sharp knife, cut into 12 bar cookies. To store, arrange in a single layer in an air-tight container. The cookies will keep for 5 days at room temperature.
   
   






Final Comments


Makes about 12 bar cookies