About 25-30 piece

For the dough:
125 g flour
* ½ level tsp Dr. Oetker Backin
* 25 g sugar * 1 egg yolk (size M)
* 75 g butter or margarine

For the topping:
50 g soft butter
* 25 g sugar
* 1 package Dr. Oetker vanilla sugar
* 1 egg white (Size M)
* 100 g peeled, acc.
* 1 teaspoon almond flour
* 75 g dried cranberries * 50
* 2-3 tablespoons almonds gestiftelte g of liquid honey

Method:
mix the dough for flour and baking powder into a mixing bowl.

Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then knead on a lightly floured work surface briefly into a dough. If it sticks, wrapped it in plastic wrap for a while in the refrigerator.

Roll out the dough on lightly floured surface into a square (24 x 24 cm). The Teigquadrat into 3 strips (8 x 24 cm) overlap. The strips of dough with a little distance on baking sheets (greased, lined with baking paper) set.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

For the topping, mix butter with sugar and vanilla sugar with electric mixer with whisk until foamy. The egg white stir briefly. The ground almonds with the flour mix and stir well short.

the mass into a pastry bag with small star tip. The mass at the edges and the center of each dough strip into spool in long strips.

Mix the cranberries with the julienned almonds and honey.

The mass of a teaspoon in the interstices of the injected mass distribution. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The cranberry bars for approximately 20 minutes per baking sheet .

The cranberry bars with the baking paper from the baking sheets to cool on cake racks and take leave. Then cut the cranberry bars with a serrated knife, about 3 cm wide bars.

Cranberry Bars Recipe