Cranberry Crumble Bars

Description

1. Preheat oven to 375°F. Line a 9-by-13-inch baking pan with parchment paper, letting some overhang on the long sides. (The extra will help you lift the bars out.)
2. To prepare filling: Combine 12 ounces cranberries, ¾ cup granulated sugar, 3 tablespoons cornstarch, 1½ teaspoons almond extract, 1 teaspoon orange zest, 2 tablespoons orange juice and ¼ teaspoon cinnamon in a small bowl; stir well.
3. To prepare crust: Whisk 1½ cups all-purpose flour, 1½ cups almond flour, ¾ cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon orange zest, ¾ teaspoon salt and ¼ teaspoon nutmeg in a medium bowl. Work the cubed cold butter into the mixture, using your hands to pinch and rub until the pieces are flattened and the mixture is crumbly and resembles sand.
4. Lightly beat 2 large egg whites and 1½ teaspoons vanilla in a small bowl with a fork. Pour into the flour mixture and use the fork to scoop down from the sides and up through the center until the whites are well incorporated. Set aside ½ cup of the mixture.
5. Press the remaining mixture into the prepared baking pan to form a bottom crust.
6. To assemble and bake: Give the cranberry mixture a quick stir, then pour it over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.
7. Bake until the top is lightly browned, about 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Lift the long sides of the parchment to remove; place on a cutting board. Use a sharp knife to cut into 15 bars. Cool completely. Sprinkle with 2 teaspoons confectioners’ sugar before serving, if desired.