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
Ingredients
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
Directions
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: http://www.tasteofhome.com/Recipes/Swedish-Raspberry-Almond-Bars
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