Ginger Cranberry Bars

• 1 cup butter, softened
• 1/2 cup sugar
• 2 teaspoons almond extract, divided
• 2 cups all-purpose flour
• 2 cans (16 ounces each) whole-berry cranberry sauce
• 2 tablespoons chopped crystallized ginger
• 3 egg whites
• 1/2 cup confectioners' sugar
• 1/2 cup sliced almonds

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. Press into a greased 13-in. x 9-in. baking dish. Bake at 350u0b0 for 25-28 minutes or until golden brown.
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. Increase heat to 400u0b0. Bake for 14-15 minutes or until lightly browned. Cool completely before cutting. Refrigerate leftovers.

butter, sugar, almond, flour, wholeberry, ginger, egg whites, sugar, almonds

Taken from www.tasteofhome.com/recipes/ginger-cranberry-bars/ (may not work)