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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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From Justine Furman-Olshan in Willow Street, Pennsylvania: These delicious, crisp and nutty treats have been a favorite with our family for yearsâand theyâre so pretty! When my dad retired, he took over all the baking in our home. Heâd make these and say, âPut on a pot of coffee; letâs invite company!â What an effortless way to recall whatâs most important in life: family and friends. Ingredients:
1 tube (16-1/2 ounces) refrigerated sugar cookie dough |
1 jar (18 ounces) peach preserves |
1-1/2 cups slivered almonds, divided |
4 egg whites |
1/2 cup sugar |
Directions:
1. Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until golden brown.
2. Spread preserves over crust. Sprinkle with 3/4 cup almonds. In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
3. Spread meringue evenly over almonds. Sprinkle with remaining almonds. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack. Store in the refrigerator. Yield: 2 dozen.
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