Ginger Cranberry Bars

By dette

“These beautiful bars were among the winners of a cranberry festival bake-off,” notes Lynn Newman of Gainesville, Florida. “They're tangy, crunchy and subtly sweet

Ingredients

• Ingredients
• 1 cup butter, softened
• 1/2 cup sugar
• 2 teaspoons almond extract, divided
• 2 cups 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

Details

Servings 24
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Directions
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.
Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown.
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.
Increase heat to 400°. Bake for 14-15 minutes or until lightly browned. Cool completely before cutting. Refrigerate leftovers. Yield: 2 dozen.