Cranberry and Lingonberry Crumb Squares
Rich in fats from almond flour with a little fiber from the berries, these squares are more satiating than ordinary sweet baking. Cranberries and lingonberries add bright acidity and antioxidants, while the texture stays crumbly on top and tender inside.
Preparing the berry filling
Combine the cranberries (75 g) and lingonberries (75 g) with part of the erythritol (40 g), cook over medium heat for about 10 minutes, and stir in the xanthan gum (2 g) at the end. Let the filling cool so it thickens.
Preparing the base
Mix the almond flour (250 g) with the cinnamon (3 g), starch-free baking powder (5 g), and the remaining erythritol (60 g). Add the cold butter (100 g) in pieces and rub it in quickly until you get coarse crumbs. Mix in the egg (25 g) so the dough comes together as a crumbly mass.
Press about two thirds of the dough into a parchment-lined baking dish. Spread the berry filling over it and crumble the rest of the dough on top. Bake at 180C for about 25 minutes, then cool completely before cutting into squares.
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