Ingredients
- 3 egg whites
- 240 gr raspberry jam
- 190 gr flour
- 170 gr margarine
- 150 gr powdered sugar
- 150 gr sugar
- 120 gr almonds (sliced)
- 40 gr coconut (shredded)
In bowl, cream margarine and powdered sugar until light. Blend in flour. Press evenly over bottom of a 9 x 33 cm pan. Bake at 180ºC or dozen -16 minutes, until set. Spread jam over hot baked crust. In bowl, beat egg whites until foamy. Continue to beat, adding granulated sugar, 1 Tablespoon at a time until egg whites form soft peaks and are glossy. Fold in half cup nuts. Spread over jam layer. Sprinkle with remaining nuts and coconut. Bake at 350 degrees. Cool and cut into bars. Makes 24 bars ----
