Friday, September 23, 2011

Swedish Raspberry Almond Bars

Here's an interesting recipe that Marina Castle of North Hollywood, California developed for Taste of Home Magazine. This is definitely on my "to try" list.

Swedish Raspberry Almond Bars


3/4 cup butter, softened
3/4 cup confectioners' sugar
1-1/2 cups all-purpose flour
3/4 cup seedless raspberry jam
3 egg whites
6 tablespoons sugar
1/2 cup flaked coconut
1 cup sliced almonds, divided
Additional confectioners' sugar


In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° 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 at 350° for 18-22 minutes or until golden brown. Yield: 2 dozen.

Recipe and picture are the property of Taste of Home Magazine and be viewed on their website at:

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