Made by Nancy Nelson for 3/3/20 hike

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​Preheat oven to 350. Grease and flour a jelly roll pan (approx 17"X11")

2 sticks butter

2 cups sugar

4 eggs

2 T almond extract

2 cups flour

12 oz cranberries

1 cup finely sliced almonds

Blend the butter and sugar; then add the eggs and mix well.  Stir in
extract and flour and mix well.  Spread into pan and plop 12 oz of
cranberries and 1 cup of sliced almonds on top.  Press lightly with palm
of hand.  Bake 28-30 minutes until lightly browned. Drizzle with icing
while still hot - 1 and 1/2 cup powdered sugar, 1 T almond extract and
2-3 T milk.  Sprinkle with additional sliced almonds if desired.