Honey-Almond Cranberry Crostatas

1/3 cup water

1/3 cup honey

1 1/4 cup fresh cranberries

1 Pillsbury refridgerated pie crust, softened as directed on box

3 Tbsp almond paste, softened

1 1/2 tsp sliced almonds

honey

In a 1 qt saucepan, heat water and honey to boiling. Stir in cranberries, reduce heat to medium low. Cook 10-12 minutes, stirring frequently until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.

Roll crust out slightly. Cut into 8 (4 inch) rounds. Reroll scraps and cut remaining rounds. Place rounds on parchment lined cookie sheet. Gently press 1 heaping tsp almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2 inch of each crust round over filling, pinching slightly to secure. Sprinkle each with almonds. Bake 14-16 minutes until crust is golden brown. Drizzle honey over each crostata. Serve warm (with vanilla ice cream).

*I thought some of the almonds got burnt, so I would put the almonds on top about half way through the baking time.