Name: Cranberry Almond Crostata
Cook time: 1 hr
Total time: 4 1/2 hr
Yield: Makes 8 servings
Ingredients: 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; 1/2 cup packed light brown sugar; 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; 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 tablespoon granulated sugar; Equipment: a 9-inch springform pan; a pastry wheel or pizza cutter

Cranberry Almond CrostataDitte Isager

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 jam, this one gets its zest from fresh cranberries cooked down and paired with an almond-scented crust—and the proportion of filling to crust is our idea of perfection.

Cooks' note:

Crostata is best the day it is baked but can be made 1 day ahead and cooled completely, then kept, covered with foil, at room temperature.

Recipe notes

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