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Holiday Cranberry-Orange Pistachio Bars
Holiday Cranberry-Orange Pistachio Bars
1 Review
From: EatingWell Magazine, December 2006
Bright red cranberries and toasted green pistachios stud these tart-and-tangy bar cookies and make them a colorful addition to any cookie platter. They hold well in both the refrigerator and the freezer so they're an excellent make-ahead option.
- By: Jennifer Buechner EatingWell Recipe Contributor
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- Crust
- 3 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- ⅔ cup whole-wheat pastry flour, (see Note)
- ⅓ cup all-purpose flour
- Pinch of salt
- Topping
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- 1 large egg
- 1 large egg white
- 1 teaspoon freshly grated orange zest
- ¼ cup orange juice
- 2 cups cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
- ⅓ cup pistachios, preferably unsalted, chopped and toasted (see Tip)
Preparation
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Active
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Ready In
- To prepare crust: Position rack in center of oven; preheat to 350°F. Coat an 8-inch-square baking pan with cooking spray.
- Beat butter, 2 tablespoons granulated sugar and brown sugar in a medium bowl with an electric mixer until creamy. Stir in whole-wheat flour, ⅓ cup all-purpose flour and salt until well combined (the mixture will still be crumbly). Evenly press the mixture into the bottom of the prepared pan.
- Bake until just barely golden around the edges, 10 to 12 minutes.
- To prepare topping: Combine ¾ cup granulated sugar, 2 tablespoons all-purpose flour, baking powder and salt in a medium bowl. Add egg, egg white, orange zest and juice; stir until blended and smooth.
- Sprinkle cranberries over the baked crust. Pour the orange mixture over the cranberries and sprinkle with pistachios.
- Bake until golden and set, 40 to 45 minutes. Let cool completely on a wire rack; if possible, chill before cutting into squares.
- Make Ahead Tip: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month
- Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.
- Tips: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
- To toast chopped pistachios, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.
- Serving size: 1 bar
- Per serving: 126 calories; 4 g fat(2 g sat); 1 g fiber; 22 g carbohydrates; 2 g protein; 4 mcg folate; 17 mg cholesterol; 14 g sugars; 106 IU vitamin A; 4 mg vitamin C; 11 mg calcium; 0 mg iron; 44 mg sodium; 57 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: ½ starch, 1 other carbohydrate, ½ fat
Reviews 1
December 18, 2010
By: ElenaW
This works well as published :-)
I did the recipe as written and it turned out perfectly, as shown.
Pros: Sweet tart flavor is awesome
Cons: none
