I made this delicious coffee cake a week after receiving my Dec/Jan 2007 TOH magazine. We loved it, so much that I made another the next week and used dried cherries. I had to use the other half of the almond paste. There is also a recipe for almond paste I will post with this recipe. I never made it, not sure how it is, sounds easy enough. It was on the very next page and was posted to go with this recipe if wanting to make your own instead of store bought.
1In a small bowl, cream almond paste, butter and 1/2 cup sugar until fluffy. Add two eggs, one at a time, beating well after each addition. Combine 1 cup flour and baking powder; add to creamed mixture. Beat in the remaining egg and flour. Stir in extracts. Gently fold in cranberries.
2Spread evenly into a greased 8-in. square baking dish; sprinkle with remaining sugar. Bake at 325° for 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3To make your own almond paste:
Place almonds in food processor; cover and process until smooth. Add confectioners' sugar, egg white, extract and salt; cover and process until smooth.
Divide almond paste into 1/2 cup portions; place in airtight containers, Refrigerate for up to 1 month.