Prep / Total time : 1 hour 30 minutes Serves : 8
1/3 cup water
1/3 cup honey
1-1/4 cups fresh or frozen cranberries
1 Pillsbury refrigerated pie crust , softened as directed on box
3 tablespoons almond paste 9From 3-1/2 ounce tube) softened
1-1/2 teaspoons sliced almonds
8 teaspoons honey
1 . Heat oven to 425*F . Line cookie sheet with cooking parchment paper in 1-quart saucepan , heat water and 1/3 cup honey to boiling . Stir in cranberries , reduce heat to medium-low . Cook 10 to 12 minutes , stirring frequently until berries have popped and mixture is thickened . Cool slightly about 15 minutes .
2 . Meanwhile , unroll pie crust on work surface , roll out slightly . Using 4-inch round cutter , cut 8 rounds from pie crust (re-roll scraps if necessary to make 8 rounds) . Place rounds on cookie sheet . Discard scraps .
3 . Gently press 1 heaping teaspoon almond paste in center of each crust round . Divide cranberry mixture evenly over almond paste . Fold edges of crusts over filling , pinching slightly so crust lays flat on filling . Sprinkle each with almonds .
4 . Bake 14 to 16 minutes or until crust is golden brown . Drizzle 1 teaspoon honey on each crostata.