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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 24 |
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âThese beautiful bars were among the winners of a cranberry festival bake-off,â notes Lynn Newman of Gainesville, Florida. âThey're tangy, crunchy and subtly sweet.â Ingredients:
1 cup butter, softened |
1/2 cup sugar |
2 teaspoons almond extract, divided |
2 cups king arthur unbleached all-purpose flour |
2 cans (16 ounces each) whole-berry cranberry sauce |
2 tablespoons chopped crystallized ginger |
3 egg whites |
1/2 cup confectioners' sugar |
1/2 cup sliced almonds |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Stir in 1-1/2 teaspoons almond extract. Beat in flour until crumbly.
2. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown.
3. Meanwhile, in a small saucepan, heat cranberry sauce and ginger. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, and remaining extract on high until stiff glossy peaks form. Spread cranberry mixture over crust. Spread meringue over cranberry layer; sprinkle with almonds.
4. Increase heat to 400°. Bake for 14-15 minutes or until lightly browned. Cool completely before cutting. Refrigerate leftovers. Yield: 2 dozen.
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