One of my favorite desserts of all time is raspberry squares, the bar cookie that is almost like a Linzer torte with the extra deliciousness of a streusel topping. Nowadays, I’m always looking for ways to covert classics into gluten-free forms for my sensitive daughter and self – even better if I can pull off dairy-free as well.
With the holiday season approaching, I thought I would try using cranberries in place of the raspberry jam in this beloved bar. Combining cranberries with orange marmalade and a touch of crystallized ginger was the winning combination – and Bob’s Red Mill blanched almond flour was the key component (making them grain-free as well, for those who have other grain sensitivities). Adding some pecans for the streusel topping, makes this packed with protein as well.
Whether you have sensitivities or not, this will be a major crowd-pleaser at the cookie exchange. Spread some cranberry Christmas cheer!