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Prep 20min
Total1hr15min
Servings18
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Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/3
cup raspberry preserves or jam
3
eggs, separated
3
tablespoons granulated sugar
1/2
cup almond paste
1/2
cup granulated sugar
1
cup unsalted butter, softened
1
to 1 1/2 teaspoons grated lemon peel
1 1/2
tablespoons lemon juice
1/2
teaspoon almond extract
1/2
teaspoon kosher (coarse) salt
1 1/3
cups Gold Medal™ all-purpose flour
Powdered sugar
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Steps
1
Heat oven to 400°F.
2
Knead pie crusts together; roll out into rectangle to fit in bottom of ungreased 13x9-inch pan. Place in pan. With fork, poke holes all over crust. Bake 15 to 20 minutes or until lightly browned. Remove from oven. Reduce oven temperature to 375°F.
3
Spread raspberry preserves over crust in pan; set aside.
4
In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Set aside.
5
In another large bowl, beat together almond paste and 1/2 cup sugar. Add butter; beat until pale and fluffy. Beat in egg yolks one at a time. Beat in lemon peel, lemon juice, almond extract and salt. Gradually beat in flour.
6
Fold egg white mixture into almond mixture. Spoon dollops of batter over preserves in pan; spread evenly with spatula.
7
Bake 25 to 30 minutes or until set. Cool completely, about 45 minutes. Cut into squares; dust with powdered sugar.
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If jam is too difficult to spread, microwave it (right in its jar) in 15-second increments until it is easier to spread.
Other delightful toppings (aside from powdered sugar) include sliced almonds, a powdered sugar glaze, and fresh berries.
Although you can bake these ahead of time, if you're having guests over, you should bake them right before they arrive because they make the house smell heavenly.
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Nutrition Facts are not available for this recipe
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