Ingredients
- 1 c. soft butter
- 1/2 c. almond paste
- 1/2 c. firmly packed light brown sugar
- 1 egg
- 2 c. sifted all-purpose flour
- 3/4 c. raspberry jam
- 3 egg whites
- 3/4 c. granulated sugar
- 1/2 c. flaked coconut
- 1/2 c. slivered almonds
Directions
Cream butter with almond paste; gradually beat in brown sugar & egg. Blend in flour. Pat into lightly buttered pan (9x13"). Bake in preheated 325 oven for 20 minutes. Spread with jam. Beat egg whites until frothy. Gradually add granulated sugar, and beat until stiff meringue is formed. Fold in coconut and nuts; spread on top of jam. Return to oven for about 20 minutes. Cool in pan. Cut into 1 1/2" squares. Store airtight. Makes about 4 1/2 dozen cookies.
Print this recipe
Submitted 6/13/05.
Source: Woman's Day Encyclopedia of Cookery
Submitted By: Ruth A. Burbage
burbage@pell.net
Rich Almond Meringues