- 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
- Bring cranberries and cranberry concentrate to simmer in medium saucepan. Cover; cook over medium-low heat until berries are very tender, about 12 minutes. Cool; puree in blender until smooth. DO AHEAD: Can be made 1 week ahead. Cover and chill.
- Combine egg yolks, sugar, orange juice, corn syrup, and vodka in large metal bowl. Place over saucepan of boiling water. Using electric mixer, beat until thick and billowy and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Remove bowl from over water. Beat mixture 2 minutes. Add 1 cup cranberry puree; beat until mixture is cool, about 5 minutes. Cover; freeze until firm, about 4 hours. DO AHEAD: Can be made 3 days ahead; keep frozen. Chill remaining puree.
- Set rack in top third of oven and preheat to 400°F. Line baking sheet with parchment. Whisk egg white and 1/4 cup sugar in small bowl. Add almonds;toss to coat.
- Grind 1/2 cup sugar and almond paste in processor to fine meal. Add flour and next 4 ingredients; blend 5 seconds. Add shortening; blend until coarse meal forms. Transfer to large bowl. Whisk egg yolk and orange juice in small bowl; add to dry ingredients, tossing until clumps form. Gather dough into 10-inch-long log. Cut crosswise into 10 pieces. Shape each into 2 1/4-inch round, about 1 inch thick. Place on sheet. Spoon almonds over biscuits (some egg white will be left over).
- Bake biscuits until golden and tester inserted into centers comes out clean, 25 minutes. Transfer to rack; cool.
- Swirl 1 cup remaining cranberry puree into cream topping (in about 5 turns; do not overmix) for ribboned look. Halve biscuits horizontally. Let cranberry parfait soften slightly at room temperature 10 minutes before assembling shortcakes. Mound parfait onto biscuit bottoms; cover with tops. Mound cream-cranberry mixture alongside.
- Almond paste is available in the baking aisle of supermarkets and specialty foods stores.