A rich crust made with almond paste is
topped with red raspberry preserves and a delightful meringue
sprinkled with coconut.
1 cup butter, softened
7 ounces almond paste
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon almond extract
2 cups all-purpose flour
3/4 cup seedless red raspberry jam
3 egg whites
1/2 cup granulated sugar
1/2 cup flaked coconut
Heat oven to 350°F (175°C). Line
a 9 x 13 x 2-inch pan with greased aluminum foil.
In a large bowl, cream together the butter,
almond paste, and brown sugar. Beat
in one egg and the almond extract. Stir in the flour and mix
until well blended. Press into prepared
Bake 25 to 30 minutes or until golden.
Spread the raspberry preserves over the warm crust.
To prepare the meringue topping, beat
the egg whites until they form soft
peaks. Gradually beat in 1/2 cup sugar
until peaks become stiff. Spread the
meringue mixture over jam and sprinkle with coconut.
Bake for additional 20 to 25 minutes until
firm. Let cool on wire racks. Lift foil from pan and cut
bars with a sharp knife.
Makes 3 dozen bars.
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