Rating: 4.64 stars
22 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Elegant and pretty. Perfect for a spring wedding.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pre-heat oven to 350 degrees F (175 degrees C). Grease a 15-1/2 x 10-1/2 x 1 inch jellyroll pan.

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  • Cream butter, 1/2 cup of the sugar and egg yolks until well blended. Add flour and mix well. Pat dough evenly into bottom of prepared pan and bake for 15-20 minutes or until lightly browned.

  • Remove pan from oven (but leave oven on). Let cool for 5 minutes then spread with the jam. Beat egg whites and salt until stiff but not dry. Carefully fold in remaining sugar and the chopped nuts.

  • Gently spread on top of the jam, making sure to seal edges and corners. Return to oven for 25 minutes or until golden brown. Cut into 3 X 1 inch bars while still warm. May be stored airtight at room temperature up to a week. May also be frozen. Defrost covered at room temperature.

Nutrition Facts

264 calories; protein 3.7g; carbohydrates 31.4g; fat 14.5g; cholesterol 37.4mg; sodium 89.1mg. Full Nutrition
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Reviews (20)

Most helpful positive review

Rating: 5 stars
08/01/2003
Great tasting. Much easier if you spread the nuts on top of jam instead of trying to fold into egg whites. Read More
(21)

Most helpful critical review

Rating: 2 stars
10/11/2006
this turned into a sticky crumbly mess. It was however a tasty mess. Read More
(3)
22 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/01/2003
Great tasting. Much easier if you spread the nuts on top of jam instead of trying to fold into egg whites. Read More
(21)
Rating: 5 stars
03/03/2009
Really delicious. Everyone raved about them and asked to take some home. I had to change the recipe a little to use what I had on hand so I ended up using apricot preserves and chopped pecans instead of chopped walnuts. I plan on using the original recipe next time. Thanks for the wonderful recipe! Read More
(10)
Rating: 5 stars
11/30/2005
I sprinkled the walnuts over the jam and then I put the meringue on. I sprinkled a few more walnuts on top of that instead of folding them into the meringue. Great recipe! Thanks Rosina! Read More
(8)
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Rating: 5 stars
08/31/2011
I absolutely love this recipe! I was bored one day and found this and made it. I left out the walnuts because i didnt have any but i doubt it needed them. My family went crazy over it and said it was one of the best desserts I've made yet (I make a lot of desserts). I will definitely make this again. Read More
(7)
Rating: 5 stars
07/07/2003
This was really easy to make but tasted like you spent hours. Terrific! I wouldn't change a thing. Read More
(7)
Rating: 5 stars
01/19/2009
LOVE these bars! I scatter semisweet chocolate chips over the jam and let them melt then put on the meringue. Yum. Chocolate and raspberry! Read More
(7)
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Rating: 5 stars
08/24/2008
I brought these bars to a barbecue and they got rave reviews! I was a little worried when I made them because people were talking about how messy they were--I just lined the pan with foil and pulled them out to cut them and it was no big deal. I followed the other reviewers' advice and sprinkled the nuts on the raspberry jam. Read More
(5)
Rating: 5 stars
12/14/2006
These are incredible and fairly easy to make. I followed the suggestions to put the nuts directly onto the jam and that worked well. My tip: make sure to use LARGER than a one quart bowl for mixing the meringue! Read More
(5)
Rating: 4 stars
02/17/2007
Very nice levels of flavors with the buttery crust sweet n sticky jam fillings topped with a light and airy sweet crisp! I just wouldn't consider it "elegant" looking because they are difficult to cut without breaking and crumbling. Read More
(4)
Rating: 2 stars
10/11/2006
this turned into a sticky crumbly mess. It was however a tasty mess. Read More
(3)