This recipe was part of the Food Fight: Holiday Desserts Challenge which ended Nov 6, 2009 04:00 PM. See winners »

• Non-stick cooking spray
• 8 oz. almond paste
• 1 cup butter, room temperature
• 2/3 cup sugar
• 2 egg whites, lightly beaten
• 1/4 teaspoon salt
• 1 1/2 cups sweetened flake coconut, divided
• 1 1/4 cups all-purpose flour
• 12 oz. white chocolate chips, divided
• 16 oz. sweetened coconut creme
• 1 tsp. coconut extract/flavor
• 2 cups sliced almonds
• 2 1/2 cups Ocean Spray Craisins sweetened dried cranberries, divided
• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
• 1/3 cup very finely chopped fresh basil
• 1/2 cup coarse sugar (decorators sugar)

1. 1. Heat oven to 350°F. Coat a 9 inch spring-form pan with cooking spray.
2. 2. In large bowl, cream together the almond paste, butter, sugar, and egg whites until light and fluffy; beat in salt. Stir in 1 cup coconut. Gradually blend in flour.
3. 3. Press dough into bottom and 1 inch up sides of pan. Bake 25-30 minutes, or until golden; cool completely.
4. 4. Melt the white chocolate chips. Stir in coconut crème, coconut flavor, almonds, and 2 cups cranberries. Spread mixture evenly in crust and top with reserved/remaining cranberries and coconut.
5. 5. Chill until set, at least 30 minutes, before removing sides of pan.
6. 6. Beat together the cream and powdered sugar until stiff peaks form; cover and chill until ready to serve.*
7. Can store untopped/ungarnished Torte, covered in refrigerator or at cool room temperature.
8. 7. Just before serving, muddle or chop together the basil and coarse sugar. Slice torte into 8 or 12 wedges. Top each with a dollop of the Whipped Cream and sprinkle with Basil Sparkles (the sugar-basil mixture).