Ingredients
1/2 cup almond paste6 tablespoons butter, softened1/2 cup plus 2 tablespoons sugar, divided3 eggs1-1/3 cups all-purpose flour, divided1 teaspoon baking powder1 teaspoon almond extract1/2 teaspoon vanilla extract2-1/4 cups fresh or frozen cranberries
Preparation
In a small bowl, cream almond paste, butter and 1/2 cup sugar until fluffy. Add two eggs, one at a time, beating well after each addition. Combine 1 cup flour and baking powder; add to creamed mixture. Beat in the remaining egg and flour. Stir in extracts. Gently fold in cranberries.
Spread evenly into a greased 8-in. square baking dish; sprinkle with remaining sugar. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
