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Almond Linzer Meringue Bars
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- #65495
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/3 cup sliced or whole natural almonds, toasted*
1 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon cinnamon, divided
1/2 cup butter, cut into 8 chunks
3 egg whites
1/4 cup granulated sugar
1 1/2 cup sliced almonds, toasted*, divided
1/2 cup raspberry preserves
powdered sugar
directions
Heat oven to 350 degrees F. Coat a 9- x 13-inch baking pan with vegetable cooking spray.
Place 1/3 cup almonds in bowl of food processor fitted with steel blade. Process until finely ground.
Add flour, brown sugar and 1/2 teaspoon of the cinnamon; process to blend. Add butter and process until thoroughly blended and mixture begins to come together.
Press evenly onto bottom of pan. Bake in center of oven for 10 to 12 minutes just until edges are browned. Cool on a rack for 10 minutes.
Meanwhile, in a larger mixer bowl, beat egg whites and the remaining cinnamon to form soft peaks. Gradually add granulated sugar, beating until stiff peaks form. Fold in 1 cup of the remaining almonds.
Spread preserves evenly on crust in pan, then spread with egg white mixture. Sprinkle with the sliced almonds.
Bake in center of oven for about 25 minutes until meringue is evenly light brown. Cool on rack.
Dust with powdered sugar. With sharp knife cut into bars about 1 1/2 x 3 inches.
* To toast almonds, spread in an ungreased baking pan. Place in a 350 degrees F oven and bake for 5 to 10 minutes or until almonds are light brown.
Stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
added by
timetocook
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 13, 2011
If i make this again, i won't add the almonds anywhere but in the crust- the additional cup of almonds to the meringue just made it too nutty, it took away from the lightness of the meringue, and really overshadowed the flavor of the jam. Also, i would at least double the jam in the middle for more of a layer of jam, it was hard to tell that there was jam in it. the crust portion of the recipe is definitely a keeper, and i will be trying it with more meringue, as the recipe seemed to run short, only ended up with a very thin layer of it, when i expected a higher meringue, more like on a pie.