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1
CRUST:.
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2
Combine flour and 1/2 cup sugar in a mixer, blender or food processor.
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3
Add butter in small pieces and blend quickly, just until mixture resembles coarse meal.
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4
Blend egg and milk together, pour into flour mixture and mix just until dough comes together.
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5
Divide dough into 2 equal portions.
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6
Wrap dough in plastic and refrigerate 1 hour.
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7
FILLING:.
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8
Preheat oven to 300 degrees Fahrenheit (149 C).
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9
Spread walnuts on a baking sheet and toast in oven for 5 minutes (less if using pre-chopped walnuts - they can burn easily).
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10
Remove walnuts from oven.
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11
Increase oven temperature to 375 F (190 C).
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12
In a medium saucepan, bring cranberries, water and sugar to a boil.
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13
Reduce heat and simmer until berries have broken down and syrup has thickened, about 15 minutes.
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14
Remove pan from heat and stir in butter.
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15
Add almond liqueur, if desired.
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16
Cover pan and set aside to allow berries to cool and thicken.
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17
Coarsely chop walnuts and stir into cranberries.
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18
Lightly grease a 9x13-inch baking pan.
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19
Remove dough from refrigerator and work with hands until pliable.
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20
On a floured surface, roll one half into a 10x14 rectangle.
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21
Lift it by wrapping around the rolling pin, then unroll over prepared pan.
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22
Press dough evenly over bottom and 1/2-inch up sides.
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23
Repair any cracks by pressing together with fingers.
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24
Pour cooled cranberry mixture over bottom crust.
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25
Roll remaining dough as above and place over filling.
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26
Trim away excess dough.
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27
Press down on top layer gently to fuse the layers.
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28
Sprinkle with 1 teaspoon sugar.
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29
Bake on middle rack in oven until edges are golden brown and center is light brown, 25-30 minutes.
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30
Cool and cut into squares.
