Cranberry Almond Oat Squares
Ingredients
- 1- 7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup sugar
- 1 stick (1/2 cup) chilled butter, cut into small pieces
- 1 1/2 cups all-purpose flour
- 1/2 cup almond meal / flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 cups quick cooking oats
- 2 cups fresh whole cranberries (washed and drained) or frozen
- 2 tablespoons grated orange rind
- 2/3 cup vanilla yogurt
- 2 eggs
- Optional: one tablespoon milk and 1 tablespoon sugar
Sweet Odense Almond Paste combined with tart cranberries and oats make these squares a flavorful breakfast treat, or snack.
Time
25 minutes to assemble
28-32 minutes to bake
Total time: 53-57 minutes
28-32 minutes to bake
Total time: 53-57 minutes
Yield
24 squares
Directions
- Preheat the oven to 375°F. Spray a 9 x 13 inch pan with baking spray and line with parchment so sides overhang. This helps lift the whole cake out for cutting into squares.
- Add Almond Paste (grated using large hole side of a box grater), sugar, butter, flour, almond flour, baking powder, baking soda, salt and nutmeg to a food processor fitted with a metal blade. Process until the texture of small crumbs. (This step can be done with a pastry blender but the texture will not be as fine). Pour contents into a large bowl.
- In same processor (don't wash out) add oats, cranberries and orange rind. Process until roughly chopped and add to almond mixture. Mix together.
- Add yogurt and eggs to processor and mix until well combined. Pour into flour mixture and beat with spoon until the dough comes together. Add dough to pan and evenly press into same thickness.
- If desired, brush top with milk and sprinkle with sugar. Bake for 28-32 minutes until top is golden and firm to touch. Cool on wire rack.