Cream butter and powdered sugar until light and
fluffy. Gradually add flour and mix well. Press
onto the bottom of a greased 9 x 13 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. Gradually beat in sugar,
1 Tbsp. at a time, on high until stiff peaks.
Fold in coconut and 1/2 cup almonds. Spread over
jam. Sprinkle with remaining almonds.
Bake at 350 for 18-22 minutes until golden brown.
Originally Submitted
1/29/2016
0 Out of 5 from
0 reviews
You can add this Swedish raspberry almond bars recipe to your own private DesktopCookbook.
