Get It By ThanksgivingShipping Deadlines See Details >>
View cart background image
Free Shipping Over $49

Holiday Cranberry-Orange Pistachio Bars

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
  16 bars
Studded with cranberries and pistachios, this tart-and-tangy bar cookie is a beautiful addition to your holiday cookie platter and a great make-ahead option. We found them easier to cut after refrigerating or freezing.

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.
For Crust:
3 tablespoons  unsalted butter
2 tablespoons  granulated sugar
2 tablespoons  light brown sugar
2/3 cup  whole-wheat pastry flour (see Note)
1/3 cup  all-purpose flour
Pinch of  salt
For Topping:
3/4 cup  granulated sugar
2 tablespoons  all-purpose flour
1/2 teaspoon  baking powder
Pinch of  salt
1   large egg
1 large  egg white
1 teaspoon  freshly grated orange zest
1/4 cup  orange juice
2 cups  cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
1/3 cup  pistachios, preferably unsalted, chopped and toasted (see Tip)

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.

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.
Holiday Cranberry-Orange Pistachio Bars Recipe at
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, 1/3 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 3/4 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Holiday Cranberry Recipes
 Short and Sweet: Lighter Holiday Cookies
Nutrition Facts per Serving
Yield:   16 bars
Calories: 126
Fat. Total: 4g
Protein: 2g
Carbohydrates, Total: 21g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 19mg
Sodium: 44mg
% Cal. from Fat: 29%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Free Shipping Over $49
Shopping Rewards


Who doesn't? Get recipes now.