Almond Linzer Meringue Bars

Title:
Almond Linzer Meringue Bars

Yield:
24 Servings

Categories:
Almonds,
Desserts




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






 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 
on Apr 08,


 1998