Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories291.7 kcal (15%)
Total Fat15.3 g (22%)
Carbs37.6 g (14%)
Sugars27 g (30%)
Protein2.8 g (6%)
Sodium14.4 mg (1%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 350
Step 2
In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet.
fresh cranberries1 package
pecans½ cup
sugar½ cupStep 3
In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries.
butter¾ cup
almond extract1 teaspoon
eggs2 sugar1 cup
all purpose flour1 cupStep 4
Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners’ sugar. Refrigerate leftovers.
confectioners' sugar1 tablespoonCupcakes
Step 5
To make as cupcakes place cupcake liners in your cupcake pan.
Step 6
Place 1/2 tsp sugar and 1/2 tsp nuts and 5-6 cranberries on the bottom of the cupcake liner.
Step 7
Spoon 1 scoop (big pampered chef scoop - not quite full) of batter on the top.
Step 8
Bake at 350 for 35-40 minutes until golden brown.
Notes
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