Filling 1/4 C water 1 pkg (12 oz) frozen or 3 cups fresh cranberries 1 C sugar 1 T grated orange peel Boil water, cranberries, sugar and orange peel until consistency of soft jam, about 4 mins, cool. Pour into Linzer Crust (below). Break remaining dough into almond sized lumps and scatter over filling. Bake at 350 until crust is browned at edges, 45 min. 8 servings Linzer Crust Whirl 1 C almonds until finely ground. Add 1.5 C flour, 1 C butter, 1 C sugar, 2 large egg yolks, 1 T grated orange peel, 1 T unsweetend cocoa, 2 tsp ground cinnamon, 1/2 tsp ground cloves. Whirl until well-mixed. Press 3/4 dough in springform pan. Make edges 1.5" high. Use remaining dough for topping.