Cranberry Almond Crostata
Cranberries are a rarity, even to this day, in Italy, so this crostata represents an achievement that"s uniquely Italian-American. Though many crostatas employ
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Cooking tools:
- Food processor
- Hand mixer
- Mixing bowl
- Plastic wrap
- Pot
- Baking pan
- Springform pan
- Parchment paper
- Rolling pin
- Pastry wheel
- Baking sheet
- Aluminum foil
- Cooling rack
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Spatula
- Pastry brush
- Refrigerator
- Freezer
- Tray
- Chef's knife
- Whisk
- Spoon
- Kitchen timer
Ingredients
- 2 1/2 cups fresh or frozen cranberries (10 ounces)
- 1/4 cup fresh orange juice
- 1/2 cup sweet orange marmalade
- 1/2 cup packed light brown sugar
- 1 T granulated sugar
- 1/8 cup whole raw almonds, (1/4 pound) toasted and cooled
- 2 cups all-purpose flour, divided
- 1 1/4 sticks unsalted butter, softened
- 1 large Egg, lightly beaten, divided
- 1/2 teaspoon pure Vanilla Extract
- 1/8 teaspoon pure Almond Extract
- 2 teaspoons grated Lemon Zest
- 1/2 teaspoon Salt
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