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servings:

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.

• 4 tablespoons unsalted butter, softened, plus more for brushing
• 2 1/2 cups fresh cranberries (10.5 oz)
• 1/2 cup plus 2 Tbsp granulated cane sugar
• 2 cups raw almonds, toasted and ground in a food processor
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 3 large eggs
• 1 teaspoon pure vanilla extract

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