Swedish Raspberry Almond Bars |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 24 |
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âWhen I was a single mom with a young daughter and little money, my Swedish neighbor brought me a batch of these cookies at Christmas. My daughterâs 36 now, and I still make these wonderful cookies.â âMarina Castle North Hollywood, California Ingredients:
3/4 cup butter, softened |
3/4 cup confectioners' sugar |
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup seedless raspberry jam |
3 egg whites |
6 tablespoons sugar |
1/2 cup flaked coconut |
1 cup sliced almonds, divided |
additional confectioners' sugar |
Directions:
1. Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned.
2. Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake 18-22 minutes or until golden brown. Cool completely on a wire rack. Dust with confectioners' sugar. Yield: 2 dozen.
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