Almond Snowcap Cookies
Submitted by mamajoy
Buttery shortbread bars layered with tart raspberry jam, crowned with glossy meringue studded with toasted almonds and coconut shreds.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minPicture this: a crumbly shortbread base that melts on your tongue, topped with ruby-red raspberry jam that cuts through the richness, all sealed under a cloud of sweet meringue speckled with crunchy almonds and coconut.
These three-layer wonders deliver texture contrast in every bite, from the sandy cookie bottom to the sticky-sweet jam middle, finishing with that crispy-chewy meringue cap.
They’re a showstopper at cookie swaps but deceptively simple to pull off.
Kitchen Tips
- Jam layer timing: Spread the jam while the crust is piping hot so it melts slightly and bonds to the base, preventing separation when you cut the bars.
- Meringue peaks: Stop beating when soft peaks form and the mixture is glossy but not stiff; over-beaten meringue can weep or crack during baking.
- Clean cuts: Let the bars cool completely before slicing, and wipe your knife between cuts for neat edges that show off those pretty layers.
Ingredients
Directions
In bowl, cream margarine and powdered sugar until light.
Blend in flour.
Press evenly over bottom of a 9 x 13 inch pan.
Bake at 350℉ (180℃) for 12 -16 minutes, until set.
Spread jam over hot baked crust.
In bowl, beat egg whites until foamy.
Continue to beat, adding granulated sugar, 1 Tablespoon at a time until egg whites form soft peaks and are glossy.
Fold in ½ cup nuts.
Spread over jam layer. Sprinkle with remaining nuts and coconut.
Bake at 350℉ (180℃). Cool and cut into bars.
Makes 24 bars -----
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