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1
For the crust:
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2
Mix together 3/4 cup nuts (or oats), flours, sugar and salt in a food processor, pulse until the nuts are finely ground.
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3
Add butter, pulse until well blended.
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4
Add egg, oil, 1 teaspoon vanilla and almond extract in a small bowl, whisking until well blended.
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5
With the motor running, add the liquid mixture to the food processor.
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6
Process, scraping down the sides, if needed, until the mixture begins to clump, 35 to 45 seconds (it will look crumbly).
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7
Measure out 1/2 cup of the mixture and mix in a bowl with the remaining 1/4 cup chopped nuts (or oats).
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8
Set aside for the topping.
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9
Preheat oven to 400AF.
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10
Well spray a 9-by-13-inch baking dish with cooking spray or grease with butter.
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11
For the fruit filling and finishing the bars:
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12
Stir together 3 cups cranberries, orange juice, sugar and cornstarch in a large saucepan.
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13
Bring to a boil over medium heat, stirring frequently, until the mixture is very thick, about 5 minutes.
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14
(It takes about 10 minutes to get thick if you start with frozen cranberries.)
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15
Stir in the remaining 2 cups cranberries, orange zest and 1 teaspoon vanilla.
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16
Transfer the dough to the prepared baking dish.
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17
Spread evenly and press firmly into the bottom to form a crust.
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18
Spread the fruit filling evenly over the crust.
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19
Sprinkle the reserved topping over the filling.
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20
Bake for 15 minutes.
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21
Reduce oven temperature to 350A and bake until the crust and topping are lightly brown, 25 to 30 minutes more.
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22
Allow to cool completely at least 2 hours.
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23
Cut into bars.
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24
Serve or store at an air-tight container.
