Linzer Bars
 
this delicate, sponge-cake-like cookie is covered with a layer of 
raspberry jam and topped with a layer of slightly sweetened meringue 
that turns golden-brown as it cooks. 
 
1/4 cup  reduced-calorie margarine, softened
1/2 cup  brown sugar
1 large  egg
2 large  egg yolks
1 cup  all-purpose flour
3 Tbsp  fat-free (skim) milk
2 tsp  almond extract
1 tsp  baking powder
1/4 tsp  table salt
1/8 tsp  ground cloves
4 large  egg white(s), at room temperature
1 tsp  fresh lemon juice
1/2 cup  sugar
1 cup  jam, seedless, raspberry
 
heat oven to 375 degrees. lightly coat a 9 x 13-inch baking pan with 
cooking spray. 
 
cream margarine in a medium bowl; add brown sugar, beating well. add 
next eight ingredients; mix well. 
spread batter evenly into pan (batter will be thin in pan). bake 
until a wooden pick inserted in the center comes out clean, about 15 
to 20 minutes. 
meanwhile, using an electric mixer, beat egg whites in a large bowl 
at high speed until foamy. add lemon juice; continue beating until 
soft peaks form. gradually add sugar, 1 tablespoon at a time, beating 
until stiff peaks form; set aside. 
spread jam over hot crust and then spread egg whites carefully over 
jam; bake until meringue is golden brown, about 15 to 20 minutes. 
allow to cool completely before cutting into 20 bars. 
recipe makes 20 servings. 
 
 
 
 
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-- 
(ID: 4344) Mirror: rec.food.recipes: Sun, Dec 19, 2004


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