My cranberry orange shortbread bars are everything you want in a festive holiday bake. The tart cranberries melt down into a bright, jammy filling while the almond flour shortbread stays soft and buttery. They smell incredible as they bake thanks to the fresh orange zest and warm maple sweetness. They are gluten free, refined sugar free, and perfect for gifting, parties, or cozy December evenings.
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Why You’ll Love This Recipe
- The cranberry orange aroma fills the whole kitchen with a holiday feel
- Soft shortbread base with a sweet tart fruit layer
- Easy to prepare with simple ingredients
- Naturally gluten free and refined sugar free
- Delicious warm or chilled
Equipment You’ll Need
- 9×9 glass baking dish
- Medium saucepan
- Mixing bowls
- Whisk and spatula
- Zester and juicer
- Nonstick spray
Ingredients
Cranberry Filling
- 3 cups cranberries (fresh)
- 1/2 cup monk fruit
- Juice from half an orange
- Zest of one orange
- 2 tbsp tapioca flour
Shortbread
- 3 cups almond flour
- 2 tbsp tapioca flour
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1/8 cup softened grass fed butter or coconut oil
- 1/4 cup plain nonfat Greek yogurt
- 1/4 cup maple syrup
How To Make Them
Make the Filling:
- In a medium saucepan over medium heat, combine the cranberries, monk fruit, orange juice, and orange zest. Let the mixture come to a gentle simmer, stirring occasionally, until the cranberries soften and most of the liquid cooks out (about 5–10 minutes). Lightly mash the cranberries with your utensil to help release their juices.
- Remove from the heat and stir in the tapioca starch; the mixture will thicken noticeably. Set aside.
Make the bars:
- Preheat your oven to 350°F and spray a 9×9 glass baking dish with nonstick spray.
- In a large mixing bowl, whisk together the almond flour, tapioca flour, baking soda, and sea salt.
- Add the Greek yogurt and softened butter or coconut oil, mixing until the mixture becomes crumbly. Add the maple syrup and stir until fully incorporated. The dough should be slightly crumbly but hold together when squeezed.
- Press half of the dough firmly and evenly into the bottom of your baking dish. Bake for 10 minutes.
- Remove from the oven and spread the cranberry filling in an even layer on top.
- Sprinkle the remaining dough over the filling (no need for it to be perfect) and gently press it into the cranberries. Bake for 20–25 minutes, or until the top is lightly golden.
- Allow the bars to cool completely before slicing. Enjoy!
Alternatives
- You can also use your favorite strawberry jam (or any flavor) if you want to speed up this recipe! I love using fresh fruit though!
- You can also use any other lightly flavored oil in replacement of coconut oil.
- You can also use any preferred sweeteners if you don’t want to use monk fruit or maple syrup.
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Dietary Information
This recipe is gluten free and refined sugar free. To make it dairy free, use coconut oil instead of butter and choose a dairy free yogurt. The almond flour base also makes this naturally grain free.
Tips or Variations
- Add a splash of vanilla to the dough for extra warmth
- Use frozen cranberries if fresh aren’t available
- Swap maple syrup for honey if preferred
- These bars freeze well for up to three months
Serving Suggestions
Serve warm for a soft, comforting texture or chilled for a firmer bar. They pair beautifully with tea, hot cocoa, or a holiday brunch spread. They also look lovely on a cookie tray.
Fun Fact
Cranberries were once called bounce berries because they literally bounce when ripe. Their natural tartness has made them a classic holiday fruit for centuries.
FAQ’s
Can I use frozen cranberries?
Yes, but let them thaw out first. Fresh is best.
How do I store these bars?
Keep them in an airtight container in the fridge for up to five days.
Can I use coconut sugar instead of monk fruit?
You can, but it will darken the color of the filling slightly and be more sticky.
Can I double the recipe?
Yes, double everything and bake in a 9×13 pan, adding 5 to 10 extra minutes of bake time.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Time and Yield
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Total Time: 45 to 50 minutes
Yield: 12 to 16 bars
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Almond Flour Cranberry Orange Shortbread Bars
Description
My cranberry orange shortbread bars are everything you want in a festive holiday bake. The tart cranberries melt down into a bright, jammy filling while the almond flour shortbread stays soft and buttery. They smell incredible as they bake thanks to the fresh orange zest and warm maple sweetness. They are gluten free, refined sugar free, and perfect for gifting, parties, or cozy December evenings.
Ingredients
For the Filling
Crust & Topping
Instructions
-
Preheat your oven to 350°F and spray a 9x9 glass baking dish with nonstick spray.
-
In a large mixing bowl, whisk together the almond flour, tapioca flour, baking soda, and sea salt.
-
Add the Greek yogurt and softened butter or coconut oil, mixing until the mixture becomes crumbly. Add the maple syrup and stir until fully incorporated. The dough should be slightly crumbly but hold together when squeezed.
-
Press half of the dough firmly and evenly into the bottom of your baking dish. Bake for 10 minutes.
-
Remove from the oven and spread the cranberry filling in an even layer on top.
-
Sprinkle the remaining dough over the filling (no need for it to be perfect) and gently press it into the cranberries. Bake for 20–25 minutes, or until the top is lightly golden.
-
Allow the bars to cool completely before slicing. Enjoy!
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 bar
- Amount Per Serving
- Calories 227kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 1g5%
- Cholesterol 0.2mg1%
- Sodium 24.2mg2%
- Total Carbohydrate 21.5g8%
- Dietary Fiber 3.3g14%
- Sugars 12.5g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
