Rich Almond Meringues
|Soft butter||1 Cup (16 tbs)|
|Almond paste||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Raspberry jam||3⁄4 Cup (12 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Cream butter with almond paste; gradually beat in brown sugar and egg.
Blend in flour.
Pat into lightly buttered pan (13 x 9 x 2 inches).
Bake in preheated slow oven (325°F.) for 20 minutes.
Spread with jam.
Beat egg whites until frothy.
Gradually add granulated sugar, and beat until stiff meringue is formed.
Fold in coconut and nuts; spread on top of jam.
Return to oven for about 20 minutes.
Cool in pan.
Cut into 1 1/2-inch squares.