Orange-Almond Shortcakes with Cranberry Parfait

Name: Orange-Almond Shortcakes with Cranberry Parfait
Yield: Makes 8 Servings
Ingredients: 1 12-ounce package fresh or frozen cranberries; 1 12-ounce container frozen concentrated cranberry juice cocktail, thawed; 8 large egg yolks; 3/4 cup sugar; 2/3 cup orange juice; 2 tablespoons light corn syrup; 1 tablespoon vodka; 1 large egg, separated; 3/4 cup sugar, divided; 1/2 cup sliced almonds; 1/2 7-ounce log almond paste*, diced; 2 cups all purpose flour; 1 tablespoon baking powder; 1 teaspoon finely grated orange peel; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 6 tablespoons non-hydrogenated vegetable shortening, frozen, diced; 2/3 cup orange juice; 1 8-ounce container frozen nondairy cream topping, thawed

By Selma Brown MorrowPhotographer Lisa Hubbard

November 30, 2007

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Recipe notes