Swedish Raspberry Almond Bars

This is a favorite recipe for dazzling people. Hard to stop eating

3/4 c. soft salted butter
3/4 c. confectioner's sugar (regular sugar will work too)
1-1/2 c. flour
3/4 c. raspberry jam
3 large egg whites
6 tablespoons sugar
1/2 c shredded sweetened coconut (just the regular kind at the grocery store)
1 c sliced almonds (it's better if you toast them but don't burn them)

Pre-heat oven to 350 degrees


Cream butter & sugar, add flour. Press into a 9 x 13 pan and cook 18-20 minutes (until light brown). Cool a little bit at least.

Spread raspberry jam as evenly as possible.

Beat the eggs, add the sugar to the stiff-peaks point

Add coconut and 1/2 cup of the almonds. Spread on top of the base layer. Sprinkle with the rest of the almonds.

Bake for 18-22 more minutes, until golden brown.