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.

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