Dotted with chopped red berries and white nuts, these make toothsome taste treats that look great, too.
- Portion size 36 servings
- Credits : © CanadianLiving.com
Base: In large bowl, combine flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture is in coarse crumbs. Stir in finely chopped almonds and almond extract.
Press into foil-lined and greased 13- x 9-inch (3.5 L) cake pan. Bake in centre of 350°F (180°C) oven for about 20 minutes or until edges are light gold. Let cool.
In bowl, combine sugar with flour; whisk in eggs, milk, lemon rind and vanilla. Stir in cranberries, coconut and almonds. Spread over base.
Bake in centre of 350°F (180°C) oven for 50 minutes or until lightly browned. Let cool completely in pan on rack. Refrigerate for about 2 hours or until firm.
Sprinkle with icing sugar. Cut into bars. (Make ahead: Refrigerate in airtight container for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts <b>Per Bar:</b> about
- Sodium 50 mg
- Protein 3 g
- Calories 185.0
- Total fat 8 g
- Cholesterol 33 mg
- Saturated fat 3 g
- Total carbohydrate 25 g
- Iron 5.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 4.0
- Vitamin C 2.0