How To Make Tutti Dolci’s Cranberry Streusel Bars

Photography, Recipe Development, and Food Styling by Laura Kasavan

These crumb bars from Laura Kasavan of Tutti Dolci have the perfect ratio of thick browned butter crust and nutty streusel topping separated by a jammy Cranberry Filling. Find more festive treats in our 2018 Holiday Cookies special issue!

Scroll down for Laura’s step-by-step guide to assembling this beautiful bar.

 

Recipe development, photo and styling by Laura Kasavan of Tutti Dolci.

Assemble your ingredients.

Recipe development, photo and styling by Laura Kasavan of Tutti Dolci.

For the crust and streusel topping, whisk together brown butter, sugars, and almond extract until combined.

Recipe development, photo and styling by Laura Kasavan of Tutti Dolci.

Whisk together dry ingredients (flour, baking soda, salt, and cinnamon) and add to butter mixture, folding in until combined.

 Recipe development, photo and styling by Laura Kasavan of Tutti Dolci.

The crust/streusel will be nice and crumbly once combined.

 Recipe development, photo and styling by Laura Kasavan of Tutti Dolci.

Reserve 3/4 cup dough for the topping, and press remaining dough firmly into the bottom of a parchment-lined metal baking pan.

 Recipe development, photo and styling by Laura Kasavan of Tutti Dolci.

Add sliced almonds and ice water to reserved dough; mix until combined. Chill topping until ready to use, and bake crust until lightly golden and set (14-16 minutes at 350°F /180°C).

Recipe development, photo and styling by Laura Kasavan of Tutti Dolci.

While the crust bakes, make the filling. Combine cranberries (fresh or frozen) with sugar, salt, amaretto (almond liqueur), and water.

Recipe development, photo and styling by Laura Kasavan of Tutti Dolci.

Bring to a boil over medium high heat, cooking until sugar is melted and cranberries begin to split open.

Recipe development, photo and styling by Laura Kasavan of Tutti Dolci.

Reduce heat to low and simmer 10 minutes. Add arrowroot starch (or cornstarch) and cook 1-2 minutes more, until reduced.

Recipe development, photo and styling by Laura Kasavan of Tutti Dolci.

Add cranberry filling to cooled crust and spread evenly.

Recipe development, photo and styling by Laura Kasavan of Tutti Dolci.

Sprinkle evenly with chilled streusel topping and return to the oven.

Recipe development, photo and styling by Laura Kasavan of Tutti Dolci.

Bake bars until golden and filling is bubbly, about 36-40 minutes more. Let cool completely, then cut into squares with a sharp knife and enjoy!

4 COMMENTS

    • Hi Elle,

      Thank you for reaching out. While making them and serving them instantly will give you the most fresh tasting bars, you can most definitely make these and store them or even freeze them to server later. Happy Baking!

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