|Sat Fat||2.8 g
|Mono Fat||3.6 g
|Poly Fat||1.0 g
||Vitamin E||1.8 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
1/3 cup sliced or whole natural almonds, toasted*
1 cup all-purpose flour
1/3 cup packed brown sugar
1 tsp. cinnamon, divided
1/2 cup butter, cut into 8 chunks
3 egg whites
1/4 cup granulated sugar
1 1/2 cups sliced almonds, toasted,* divided
1/2 cup raspberry preserves
Heat oven to 350 degrees. Coat a 9 x 13-inch baking pan with vegetable cooking spray. Place 1/3 cup almonds in bowl of food processor fitted with steel blade; process until finely ground. Add flour, brown sugar and 1/2 teaspoon of the cinnamon; process to blend. Add butter; process until thoroughly blended and mixture begins to come together; press evenly onto bottom of pan. Bake in center of oven, 10 to 12 minutes, just until edges are browned. Cool on rack 10 minutes.
Meanwhile, in large mixer bowl beat egg whites and the remaining 1/2 teaspoon cinnamon to form soft peaks. Gradually add granulated sugar, beating until stiff peaks form. Fold in 1 cup of the remaining almonds. Spread preserves evenly on crust in pan, then spread with egg white mixture. Sprinkle with the remaining almonds. Bake in center of oven, about 25 minutes, until meringue is evenly light brown. Cool on rack. Dust with powdered sugar. With sharp knife cut into bars about 1 1/2 x 2 inches.
*To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.