Gooey, Chewy Cranberry Almond Brownies

What Happens When an Almond Croissant and a Blonde Brownie Love Each Other Very Much

Calling this a brownie is a bit of an undersell. The is a three-layered delight for almond lovers. The bottom crust is a thick, chewy almond shortbread, which gets topped with a tender and lush almond frangipane (aka, the filling in a proper almond croissant). Sandwiched between the two is a layer of tangy fresh cranberries and fruity cranberry jelly.

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As you can see from the before pictures, various house elves appear to have nibbled away at the brownies before I could even properly photograph them. I may have been one of them. Since then I have given some away and froze some to serve on Thanksgiving, because the siren song they sang to me from the counter was strong.

Making them takes a few steps, but all are easy. Questions? Concerns? Thoughts? Let me know in the comments below.

Almond Cranberry Frangipane Brownies

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Almond Cranberry Frangipane Brownies

This 3-layer confection seems like a lot of work, but I promise you, every step is very simple. And the outcome is worth it.

Makes 1 8 x 8-inch pan.

What You’ll Need

For the top, frangipane, layer:

• 2 cups (200 grams) almond flour

• ¾ cup (160 grams) granulated sugar

• 1 large egg, room temperature

• 3 ½ tablespoons (50 grams) unsalted butter, melted

• 2 teaspoons almond extract

• 1 teaspoon vanilla extract

• Zest of one lemon

For the middle, cranberry layer

• 1 cup (140 grams) cranberry jelly (homemade or canned)

• ½ cup (50 grams) fresh cranberries

For the bottom, almond shortbread layer

• 1 cup (226 grams) unsalted butter, melted

• 1 cup + 2 tablespoons (220 grams) granulated sugar

• ½ cup (60 grams)confectioner’s sugar

• 1 large egg, room temperature

• 1 teaspoon almond extract

• ½ teaspoon vanilla extract

• 2 cups (240 grams) all-purpose flour

• 1 ½ cups (160 grams) almond flour

• 1 teaspoon kosher salt

• ½ teaspoon baking powder

For the topmost layer:

• ¼ cup (30 grams) slivered almonds

• Conectioner’s sugar for sprinkling

What You’ll Do:

1.     Heat the oven to 350°F/180°C. Grease an 8 x 8” square baking pan. Line it with parchment paper going in each direction. The paper should overhang the sides to act like a sling.

2.     Make the almond paste: In a medium bowl, stir together the all the ingredients until uniform. Set aside.

3.     Make the almond shortbread: In a large bowl, vigorously stir together the melted butter, granulated and confectioner’s sugar until no longer separated. It should be creamy in appearance. Add the egg and extracts and stir until combined. Add the flour, almond flour, baking powder and salt and stir until combined.

4.     Evenly press the almond shortbread mixture into the bottom of the prepared baking pan. Spread the cranberry jelly on top of this layer and sprinkle with cranberries. Break off small pieces of the almond frangipane, lightly flatten the dough with your fingers and lay on top of the jam and cranberries, repeating until the top is perfectly covered. Sprinkle with the slivered almonds.

5.     Bake for 30 to 38 minutes until golden brown on top. If you touch the center it should not feel squidgy, but instead, slightly firm. Dust with confectioner’s sugar.

6.     Slice into small squares. Eat warm or room temperature.

Want distraction? You may briefly pet me. That is all. Thank you.

Distractings*

In case you’re wondering why all your old (and new) favorite journos, pundits and wise-people have moved to Substack, read Ted Gioia’s insightful newsletter about the (spoiler alert) death of magazines.

Writers have been told to build their own brand for a long time now. That’s why years ago, us old-timers rushed to blog, Vine or Tumblr, and why so many of us who had big communities on X were so freaking pissed that Elon the Greatest of All Humans ruined it.

I’m currently staring down 60 different recipes that need to be made and photographed for my cookbook over the next month (Hi, Amy!), so I can’t let myself expend emotional energy on the world we have lost (Hi, Stefan Zweig!). Suffice it to say, I don’t think any of the writers I know thought they’d be making a living without being affiliated with a major news outlet or magazine. Of course, many writers aren’t actually making a living, but all of this is a conversation for another day when I have time to put my pundit hat on and let loose.

My pundit hat is festooned with delicately scented lilacs and magnolia. Please notice my subtle homemade jowl lift.

It’s much more satisfying to know that you and I have created our own community. It may not have the grand titles of magazines and outlets I wrote for in the past, but writing often felt like throwing things into the void. Now I can hear from you, and while I haven’t been good about responding lately (see paragraph above…), I read each and every comment you write. Thank you.

Enough, enough, didn’t you mention distraction?

If, like me, you’ve not watched the news on the regular since Election Day, I’ve put together some distractions to turn to. Along with upping my music intake, I’m also broadening my podcast and audio book listening.

For some perspective (and, I hasten to add, insight) into the current state of affairs, I’ve been listening to the Gone Medieval podcast. If your high school history classes had been this interesting, you’d all be historians by now. The pod has a decided feminist bent and one of my favorite episodes has featured writer and historian Phillipa Gregory talking about the lives of ordinary women in the Middle Ages. The discussion of sexuality and the meaning of being a sexual person is eye-opening.

I am listening to James McBride’s The Good Lord Bird on Audible.

On Hulu, I have started watching Interior: Chinatown, starring Jimmy O Yang and directed by my favorite, Taika Waititi.

Also: I do not plan on going to Mar-a-Lago any time soon and kissing anyone’s ring. You? What are you watching? Eating? Big plans for Thanksgiving?

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