In a large bowl, cream butter and sugar until light and fluffy. Stir in one and one half tsp. of almond extract. Beat in flour until crumbly.
Press into a greased 9x13x2 inch baking dish. Bake at 350 degrees F for 25 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. Spread cranberry sauce over crust. Spread meringue over cranberry layer; sprinkle with almonds.
Increase heat to 400 degrees F. Bake for 15 minutes or until lightly browned. Cool completely before cutting. Refrigerate leftovers.
Source: A friend, Lynn
By Raymonde from North Bay, Ontario
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