These festive -- and flourless -- little loaves are made with ground almonds for a nutty, slightly sweet flavor. Cooking the cranberries with cane sugar tempers their pucker and renders them nice and syrupy.
I made this exactly as the recipe stated. My friends and I thought it was bland and coarse. I wish I would have added some extract tot the batter. I expected the cranberries to crystalize a bit in the bottom of the pans but it didn't . Good thing was it wasn't overly sweet.