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Ingredients
| unsalted butter: 1 cup (softened) |
| granulated sugar: 1/2 cup |
| almond extract: 2 tsp (divided) |
| all-purpose flour (unsifted): 2 cups |
| canned cranberry sauce: 2 16oz cans |
| candied ginger (chopped): 2 Tbl |
| eggs: 3 (whites) |
| powdered sugar (unsifted): 1/2 cup |
| almonds (sliced): 1/2 cup (toasted) |
Ginger Cranberry Bars
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350 degrees F & grease a 13"x9" baking dish.
- In a large bowl, cream butter & sugar until light & fluffy.
- Stir in 1 1/2 teaspoons of the almond extract, then beat in flour until crumbly.
- Press into bottom of prepared baking dish & bake 25-28 minutes or until golden brown.
- Meanwhile, in a small saucepan, heat cranberry sauce & ginger.
- In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
- Gradually beat in powdered sugar, 1 tablespoon at a time.
- Add remaining 1/2 teaspoon almond extract & beat on high until stiff glossy peaks form.
- Spread cranberry mixture over crust.
- Spread meringue over cranberry layer, then sprinkle with toasted almonds.
- Increase oven heat to 400 degrees F, & bake 14-15 minutes or until lightly browned.
- Cool completely before cutting, then serve at room temperature or refrigerate.