3/4 cup butter
3/4 cup powdered sugar
1 1/2 cups flour
1 cup raspberry jam
3 eggs whites
3/4 cup sugar
1/2 cup flaked coconut
1 cup almonds (sliced)
Preheat oven to 350°. Cream butter and powdered sugar. Blend in flour. Press in ungreased oblong pan. Bake 12-15 minutes. Spread jam over that. Beat egg whites until foamy. Beat in sugar ONE TABLESPOON AT A TIME. Continue beating until stiff and glossy. Do NOT overbeat! Fold in coconut and 1/2 of the almonds. Spread over jam; sprinkle rest of almonds over it. Bake for 20 minutes. Cool and cut into squares.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment