RASPBERRY ALMOND STRIPS
Get ready to pour yourself a cup of tea, because you won't be able to resist sampling one of these cookies. Almonds add taste and texture to the simple strips that are dressed up with raspberry pie filling. —Taste of HomeTest Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 32 cookies.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet., Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes. , Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes., Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.
Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 55mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
ALMOND-RASPBERRY MERINGUE BARS
A bit defront, but very good..
Provided by Ronda Krouch
Categories Other Desserts
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F. Line a 9x13 inch baking pan with greased aluminum foil. To make the Crust: in a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended. Bake 20-25 , or until golden. Cool slightly, and spread the raspberry preserves over the crust.
- 2. In a large glass or metal bowl, whip egg whites until they form soft peakes. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
- 3. Bake 15-20 minutes, or until firm. Let cool on wire rack. Lift foil from pan and cut bars with a sharp knife.
ALMOND RASPBERRY MERINGUE BARS
This happens to be my husbands favorite bar cookie. He requests that I make it every Christmas. He loves it with the Raspberry jam. I found this recipe in 1978 on the back of a bag of Gold Medal flour. It has been a hit with him ever since.
Provided by Carole F
Categories Fruit Desserts
Number Of Ingredients 12
Steps:
- 1. Heat oven to 400 degrees. Mix flour, egg yolks, 1/2 cup of the sugar, the salt, margarine and 1/2 half cup slivered almonds (dough will be stiff). Press dough in ungreased square pan, 9x9x2 inches. Bake until edges are light brown, 15 to 20 minutes; cool slightly. Spread with jam.
- 2. Beat egg whites until foamy. Beat in 1/3 cup sugar gradually; continue beating until stiff and glossy. Spread meringue over jam;sprinkle with remaining 1/2 cup slivered almonds. Bake until meringue is light brown, 8-10 minutes. Cool slightly; cut into 18 squares, or larger if desired.
- 3. Just a note here...you can use just about any flavor of jam that you wish...blueberry, cherry, apricot..your choice. When I found this recipe they only showed using raspberry and strawberry.
RASPBERRY MERINGUE BARS
not sure where I found this recipe..but sounds good in my area..there is a product Solo fillings..front of can says dairy product..it comes in apricot, almond..raspberry..different flavors..this is what I used in this recipe
Provided by grandma2969
Categories Bar Cookie
Time 55m
Yield 48 bars
Number Of Ingredients 9
Steps:
- preheat oven to 325*.grease a 13x9" pan --
- beat butter and brown sugar in a medium bowl.till light and fluffy -- add 1 egg, beat till blended.
- stir in flour until well combined.
- pat dough evnly in pan.and bake for 20 minutes.
- remove from oven and spread solo almond filling over crust.
- to prepare meringue topping:.
- beat egg whites in medium bowl at high speed till stiff and glossy -- add sugar gradually and beat.fold in coconut and almonds.
- spread over filling.return to oven and bake 20 minutes or meringue topping is lightly browned.
- cool completely in pan on wire rack.
Nutrition Facts : Calories 109.4, Fat 5.1, SaturatedFat 3, Cholesterol 14.6, Sodium 35.9, Carbohydrate 14.9, Fiber 0.5, Sugar 9.1, Protein 1.3
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