Cranberry Walnut Bars

Ingredients

for the dough:
2 cups all-purpose flour
1/2 cup sugar
12 tablespoons unsalted butter
1 large egg — beaten
2 tablespoons milk

For the filling:
3/4 cup walnuts
12 ounces fresh cranberries
1 cup water
1-1/4 cups sugar, plus more for sprinkling
2 tablespoons unsalted butter
1 tablespoon amaretto

Directions

DOUGH:
Combine the flour and sugar. Cut the butter into small pieces and blend it with flour until the mixture resembles coarse meal. Blend the egg and milk; pour them into the flour and mix until dough comes together. Halve the dough, wrap in plastic and refrigerate.

FILLING:
Preheat the oven to 300°. Spread the walnuts on a cookie sheet and dry them in the oven for about 5 minutes. Bring cranberries, water, and sugar to a boil in a medium saucepan. Reduce heat to maintain a simmer and cook until berries have broken down and thickened, about 15 minutes. Remove from the heat and stir in the remaining butter and the Amaretto. Cover the saucepan and set aside to allow the berries to cool and thicken. Chop the walnuts into 1/4″ chunks and stir into the cranberries. Raise the oven temperature to 375°. Lightly butter a 9×13″ cake pan.

Work dough with your hands until it is pliable. Roll one half into a 10×14″ rectangle. Lift it by rolling it around the rolling pin and unroll it over the prepared pan. Press dough into the bottom of the pan and a little up the sides. Pour cranberry filling over it. Roll second half of the dough into a 10×14″ rectangle. Roll it uponto the rolling pin, then unroll it over the filling. Press it down gently with your hands to fuse the layers. Sprinkle the top lightly with sugar.

Bake in the middle of the oven until edges are golden brown and the center light brown, 25 to 30 minutes. Cut immediately into 36 bars, each measuring about 1×3″. Set aside to cool. Store in a cool, dry place.