Ginger Cranberry Bars

1. 1

   In a large bowl, cream butter and sugar until light and fluffy. Stir in 1-1/2 teaspoons almond extract. Beat in flour until crumbly.

2. 2

   Press into a greased 13-in. x 9-in. baking dish. Bake at 350u00b0 for 25-28 minutes or until golden brown.

3. 3

   Meanwhile, in a small saucepan, heat cranberry sauce and ginger. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, and remaining extract on high until stiff glossy peaks form. Spread cranberry mixture over crust. Spread meringue over cranberry layer; sprinkle with almonds.

4. 4

   Increase heat to 400u00b0. Bake for 14-15 minutes or until lightly browned. Cool completely before cutting. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.