This dessert has a just a hint of sweetness, balanced by the tartness of the cranberries. The nuts add the crunch. The almond flavoring adds the final touch.
- 1 cup flour
- 1 cup sugar
- 1/2 teaspoon salt
- 2 cups fresh cranberries, chopped
- 1 cup chopped walnuts
- 1/2 cup melted butter or margarine, cool to room temperature
- 2 eggs, lightly beaten
- 1 teaspoon almond extract
Butter a 7 x 11 inch pan or a 9” deep pie pan. Preheat oven to 350 degrees.
In a large bowl, combine flour, sugar, and salt. In a small food processor, coarsely chop cranberries. Add cranberries and nuts to the flour mixture. Stir to mix.
In a small bowl, combine melted butter, beaten eggs, and almond extract. Add to flour and cranberries. Stir with a spoon to mix well. Spread the thick batter into the prepared pan.
Bake for 40 - 45 minutes or just until beginning to brown and set in the middle.
Serve with whipped cream or ice cream if desired.
Nutritional information per serving (serves 10):
Fat, gm.: 11
Protein, gm.: 3
Carbs, gm.: 32
Cholesterol, mg.: 60
Fiber, gm.: 1.0