For the Filling: Preheat the oven to 350 degrees F.
Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.
Recipe courtesy of Josephine Batters