In bowl of stand mixer fitted with paddle attachment, beat the eggs lightly at medium-low speed. Increase speed slightly and beat in the sugar and then add the almond extract. Add the flour, baking powder, and salt, mixing just until ingredients are combined. Remove bowl from mixer stand and manually stir in the cranberry sauce, coconut, raisins, and nuts. Pour mixture over par-baked and cooled shortbread base. Bake in 350°F oven for about 25-28 minutes, or just until top is set and firm to the touch. Cool completely in pan before icing.
Using the parchment paper overhang, lift square from pan and transfer to cutting board. Peel away the parchment paper. Spread icing evenly over cooled square. Refrigerate for about 45 minutes to set icing then bring square back to room temperature for about 15 minutes before cutting squares into desired size. Squares freeze well.
Yield: One 9”x9” pan of squares
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