Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line a 9-inch-square baking pan with foil, extending the foil over the edges of the pan. Lightly grease the foil; set pan aside.
For crust, in a food processor, combine 1 1/3 cups flour, 1/2 cup sugar and 1/2 cup butter. Cover and process for 5 to 10 seconds or until mixture resembles coarse crumbs. Add crystallized ginger, 1/4 teaspoon salt and egg yolk. Process for 20 to 30 seconds or just until the dough comes together. Press dough into the bottom of the prepared pan. Brush the egg white lightly over the dough. Bake for 20 to 25 minutes or until golden. Remove crust from oven and set aside.
For filling, in a food processor, combine almond paste and 2 tablespoons sugar. Cover and process for 15 to 20 seconds or until the mixture resembles coarse sand. Add 1/4 cup butter, 2 tablespoons flour, baking powder, egg and almond extract. Cover and process for 15 to 20 seconds or until combined. Spread cranberry sauce evenly over warm crust in pan. Gently pour and carefully spread the almond mixture over the cranberry layer. Bake for 20 minutes more. Remove from oven.
Preheat the broiler. For topping, in a small saucepan, melt 3 tablespoons butter. Add 1/3 cup sugar, milk, 2 tablespoons flour and 1/2 teaspoon salt. Cook over medium-low heat for 1 to 2 minutes, stirring constantly (do not boil). Remove from heat and fold in almonds. Gently spoon the topping over the filling.
Broil the bars 4 to 5 inches from the heat about 2 minutes or until golden, turning the pan if necessary for even browning and watching carefully. Cool completely in pan on a wire rack. Use foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.