I love shortbread, and these bars have a wonderful shortbread crust..buttery and delicious!
Lots of texture,too with the smooth jelly,soft meringue, and crunchy almonds. So tasty!
Have a great Memorial Day weekend!
3/4 c. butter, softened
3/4 c. confectioner's sugar
1 1/2 c. flour
3/4 c. seedless raspberry jam
3 egg whites
6 Tbsp. sugar
1/2 c. coconut
1 c. sliced almonds,divided
Cream the butter and confectioners sugar until light and fluffy. Add the flour slowly, mixing well. Press onto a greased 9 x 13 pan. Bake at 350 for 18-20 minutes until lightly browned.
Spread jam over crust. In a large bowl, beat the egg whites until soft peaks form. Gradually add sugar on high until stiff peaks form. Fold in coconut and 1/2 c. sliced almonds. Spread on top of jam.Sprinkle with remaining sliced almonds. Bake at 350 for 18-20 minutes until lightly brown.