Almond Linzer Meringue Bars
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Almond Linzer Meringue Bars
  Meringue    Almonds  
Last updated 6/12/2012 1:03:36 AM. Recipe ID 27636. Report a problem with this recipe.
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      Title: Almond linzer meringue bars
 Categories: Almonds, Desserts
      Yield: 24 Servings
 
    1/3 c  Sliced or whole natural
           -almonds; toasted *
      1 c  All-purpose flour
    1/3 c  Packed brown sugar
      1 ts Cinnamon; divided
    1/2 c  Butter; cut into 8 chunks
      3    Egg whites
    1/4 c  Granulated sugar
  1 1/2 c  Sliced almonds; toasted *,
           -divided
    1/2 c  Raspberry preserves
           Powdered sugar
 
  Heat oven to 350 degrees. 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; process until thoroughly blended and mixture
  begins to come together; press evenly onto bottom of pan. Bake in
  center of oven 10 to 12 minutes just until edges are browned. Cool on
  rack 10 minutes. Meanwhile, in larger mixer bowl, beat egg whites and
  the remaining 1/2 sliced 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 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.
  
  Servings: 24 bars
  
  * To toast almonds, spread in an ungreased baking pan. Place in 350
  degree oven and bake 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.
  




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Recipe ID 27636 (Apr 03, 2005)

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