Almond cranberry bars

Preheat the oven to 325°F / 165°C / Gas Mark. Grease and line with parchment paper a 9-inch square cake pan. Dry ingredients – In a bowl, combine the semolina, almond meal, flour, salt, baking powder, baking soda, and spices.

Cream – In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Then, add the eggs, one at a time, followed by the vanilla extract and almond extract.Pro tip – Make sure the butter is at room temperature. Creaming will lighten the color of the butter Flour – Add the flour mixture along with the milk in three additions. Then, add the cranberries and almond flakes.Pro tip – Combine but do not overmix at this point. Otherwise, the cranberries will sink to the bottom of the cake.

Bake – Pour into the prepared baking pan. Bake in the preheated oven on the middle rack for 35 to 45 minutes until a skewer inserted in the center comes clean. Cool – Cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely. When cooled, dust with powdered sugar

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