| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
California |
Almonds, Desserts |
24 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sliced or whole natural almonds; toasted * |
| 1 |
c |
All-purpose flour |
| 1/3 |
c |
Packed brown sugar |
| 1 |
ts |
Cinnamon; divided |
| 1/2 |
c |
Butter; cut into 8 chunks |
| 3 |
|
Egg whites |
| 1/4 |
c |
Granulated sugar |
| 1 1/2 |
c |
Sliced almonds; toasted *, divided |
| 1/2 |
c |
Raspberry preserves |
|
|
Powdered sugar |
INSTRUCTIONS
Heat oven to 350 degrees. Coat a 9- x 13-inch baking pan with vegetable
cooking spray. Place 1/3 cup almonds in bowl of food processor fitted with
steel blade; process until finely ground. Add flour, brown sugar and 1/2
teaspoon of the cinnamon; process to blend. Add butter; process until
thoroughly blended and mixture begins to come together; press evenly onto
bottom of pan. Bake in center of oven 10 to 12 minutes just until edges are
browned. Cool on rack 10 minutes. Meanwhile, in larger mixer bowl, beat egg
whites and the remaining 1/2 sliced cinnamon to form soft peaks. Gradually
add granulated sugar, beating until stiff peaks form. Fold in 1 cup of the
remaining almonds. Spread preserves evenly on crust in pan, then spread
with egg white mixture. Sprinkle with the sliced almonds. Bake in center of
oven about 25 minutes until meringue
is evenly light brown. Cool on rack. Dust with powdered sugar. With sharp
knife cut into bars about 1 1/2 x 3 inches.
Servings: 24 bars
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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