Ingredients

How to make it

  • Preheat the oven to 350F, line an 8x8" pan with parchment paper, (overhang two sides so the bars are easy to lift out later)
  • Melt the margarine or butter and let cool slightly.
  • *lemon zest: Use a ribbon zester if you have it like this See Photo and zest a whole lemon. You can use a vegetable peeler, making sure to scrape off the white pith and finely slice the peel in thin strips. You can use a microplane/fine grater too, that's just fine. The ribbons just look pretty in the bars! :)
  • Add the sugar, zest and honey to a bowl and mix together with the melted butter. Whisk in the egg and almond extract.
  • Sift in the flour, baking powder and salt and fold together. Add in the cranberries, roughly chopped pistachios and white chocolate.
  • Spread the mixture into the pan as evenly as you can. Bake for 18-20 minutes. It will be lightly golden on top.
  • Let cool in the pan for 10 minutes than carefully transfer with the parchment paper onto a wire rack to cool completely. *The bars will be soft, but firm when cooled
  • Once cool, cut rows of 4 by 4 to make 16 squares, then each square in half again to form 32 triangles.
  • Keeping the bars together, drizzle with the lemon icing or melted white chocolate. Once the icing or chocolate is set, keep in an air tight container for 3-5 days at room temp.
  Close

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes