1/2 cup confectioner sugar, tapped lightly down and leveled off
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened and cut into tablespoon pieces
For the Cranberry Curd:
12 oz (about 3 cups) fresh or frozen cranberries
1/2 cup water
1 cup granulated sugar
4 large eggs
4 large egg yolks
2 tablespoons lemon juice (from 1/2 of a lemon)
1/4 teaspoon salt
1/2 cup unsalted butter, softened and cut into tablespoon pieces
Powdered sugar for dusting
Candied citrus zest (optional)
Directions
Line a 9x13 baking pan with parchment.
Place the nuts in a food processor and coarsely grind. Add the flour, sugar, cinnamon, and salt, and pulse until finely ground. Sprinkle the chunks of butter over the top of the flour-nut mix and pulse until the mixture holds together when compressed in your palm. Press the crust mix into the baking dish, making it as even as possible. Freeze for 30-60 minutes.
Pre-heat the oven to 350°F. Bake the crust for 20-25 min, until beginning to color around the edges.
Place the cranberries and water in a medium-sized sauce pot over medium-high heat and stir. Continue cooking and stirring occasionally until all the cranberries have popped and become mushy, about 5 minutes. Pour them into a fine-meshed strainer set over a bowl and press the cranberry puree through using a spatula. Allow the puree to cool to room temperature. Discard the cranberry skins
To the bowl with the cranberry puree, add the sugar, eggs and yolks, lemon juice and salt. Stir thoroughly.
Return the cranberry mixture to the saucepan and set the burner to medium. Stir the curd continuously, making sure to scrape the bottom and corners of the pan. Cook until the curd starts to thicken, coats the back of a spoon, and registers about 150° on an instant-read thermometer (there's some wiggle-room, so don't fret about being exact). This should take 10-12 minutes.
Remove the pan from the heat and add the butter all at once. Stir until the butter has completely melted, then pour the curd through the strainer into a clean bowl.
Pour the warm cranberry curd onto the walnut crust. Bake at 350° for 10-15 minutes, until the curd has set but still jiggles slightly in the center. Cool completely and refrigerate before cutting.
Dust the tops of the bars with powdered sugar just before serving. Keep refrigerated.
