Raspberry Chews
Yield
6 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
|
|
| 2 | large |
eggs
separated |
|
| 1 | cup |
almonds
finely chopped |
*
|
| ½ | cup |
coconut
flaked |
*
|
| ¾ | cup |
sugar
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
raspberry jam
seedless |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
|
|
| 2 | large |
eggs
separated |
|
| 237 | ml |
almonds
finely chopped |
*
|
| 118 | ml |
coconut
flaked |
*
|
| 177 | ml |
sugar
|
|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
raspberry jam
seedless |
*
|
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.
