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Raspberry Chews

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

25 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¾ cup butter
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2 large eggs
separated
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1 cup almonds
finely chopped
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½ cup coconut
flaked
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¾ cup sugar
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1 ½ cups all-purpose flour
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1 cup raspberry jam
seedless
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Ingredients

Amount Measure Ingredient Features
177 ml butter
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2 large eggs
separated
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237 ml almonds
finely chopped
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118 ml coconut
flaked
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177 ml sugar
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355 ml all-purpose flour
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237 ml raspberry jam
seedless
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Directions

Preheat oven to 350℉ (180℃).

Cream butter with ¼ cup sugar until light and fluffy.

Beat in egg yolks.

Stir in flour until blended.

Spread evenly in 13 x 9 x 2-inch pan.

Bake for 15 minutes or until golden brown.

While layer bakes, beat egg whites until foamy white and double in volume.

Beat in remaining ½ cup sugar until meringue stands in firm peaks.

Fold in almonds.

Spread raspberry preserves over baked layer, sprinkle with coconut, then top with meringue.

Bake 25 minutes or until lightly golden.

Cool completely on wire rack.

Cut into 1-inch squares.

May be frozen by wrapping securely in plastic and then placed in tupperware container.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 45253% from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 132mg 44%
Sodium 188mg 8%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 16% Vitamin C 0%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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