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Ingredientes
- 1/3 c. Sliced or possibly whole natural almonds, toasted *
- 1 c. All-purpose flour
- 1/3 c. Packed brown sugar
- 1 tsp Cinnamon, divided
- 1/2 c. Butter, cut into 8 chunks
- 3 x Egg whites
- 1/4 c. Granulated sugar
- 1 1/2 c. Sliced almonds, toasted *, divided
- 1/2 c. Raspberry preserves Powdered sugar
Direcciones
- Heat oven to 350 degrees. Coat a 9- x 13-inch baking pan with vegetable cooking spray. Place 1/3 c. almonds in bowl of food processor fitted with steel blade; process till finely grnd. Add in flour, brown sugar and 1/2 tsp. of the cinnamon; process to blend. Add in butter; process till thoroughly blended and mix begins to come together; press proportionately onto bottom of pan. Bake in center of oven 10 to 12 min just till edges are browned. Cold on rack 10 min. Meanwhile, in larger mixer bowl, beat egg whites and the remaining 1/2 sliced cinnamon to create soft peaks. Gradually add in granulated sugar, beating till stiff peaks form. Mix in 1 c. of the remaining almonds. Spread preserves proportionately on crust in pan, then spread with egg white mix. Sprinkle with the sliced almonds. Bake in center of oven about 25 min till meringue
- is proportionately light brown. Cold on rack. Dust with powdered sugar. With sharp knife cut into bars about 1 1/2 x 3 inches.
- Servings: 24 bars
- * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to assure even browning. Note which almonds will continue to brown slightly after removing from oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 12 servings | |
| Calories 215 | |
| Calories from Fat 92 | 43% |
| Total Fat 10.56g | 13% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 61mg | 3% |
| Potassium 72mg | 2% |
| Total Carbs 28.69g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 16.82g | 11% |
| Protein 2.41g | 4% |
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