Raspberry Almond Shortbread Recipe
Raspberry Almond Shortbread
Oh, yummy, the best part of the Holidays is all of the fun desserts and treats making their way around the blogosphere, I’m not sure where I found this one–and I think it was last year, but I copied it and threw it into a folder that I just now found, luck for us…
Raspberry Almond Shortbread
INGREDIENTS:
- 3/4 cup butter, softened
- 3/4 cup powdered sugar
- 1 1/2 cups flour
- 3/4 cup seedless raspberry jam
- 3 egg whites
- 6 tablespoons sugar
- 1/2 cup flaked coconut
- 1 cup sliced almonds, divided
DIRECTIONS:
Preheat oven to 350 degrees. In a large bowl, cream butter and powdered sugar until light and fluffy. Gradually add flour and mix well. Press into the bottom of a greased 9 x 13 baking pan. Bake for 18-20 minutes or until lightly browned.
Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake for 18-22 more minutes. Dust with powdered sugar.