Description
An exquisite dessert featuring a nutty almond filling topped with vibrant, tart cranberries, perfect for special occasions or family gatherings.
Ingredients
Scale
- 1 cup whole almonds
- 1 cup almond flour
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/4 cup unsalted butter, melted
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 and 1/3 cup almond flour
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 and 1/4 cups fresh cranberries
- Optional coarse sugar for sprinkling
- Optional sugared cranberries for garnish
Instructions
- Preheat your oven to 350°F.
- Make the crust: Pulse the whole almonds, almond flour, sugar, and salt until finely chopped. Add melted butter and pulse until crumbly.
- Press the dough into a tart pan and bake for 10 minutes. Let cool.
- Make the frangipane: Beat softened butter and sugar until creamy. Add eggs one at a time, then stir in almond flour, salt, extracts, lemon juice, and zest.
- Spread frangipane filling over the cooled crust.
- Dot with cranberries and sprinkle with coarse sugar if desired.
- Bake for 38-40 minutes until edges are golden and cranberries are juicy. Tent with foil if browning too quickly.
- Cool for 20 minutes before removing from the pan. Garnish with sugared cranberries if desired.
Notes
Serve warm or at room temperature. Pairs well with vanilla ice cream or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg