Viennese raspberry squares~

36 servings

Ingredients

Quantity Ingredient
2 Egg whites
⅓ cup Margarine or butter
1 cup All-purpose flour
⅓ cup Sugar
2 Egg yolks
¼ teaspoon Cream of tartar
⅔ cup Sifted powdered sugar
1 cup Finely chopped almonds or
Walnuts -- toasted
⅓ cup Red raspberry, peach or
Apricot preserves

Directions

This recipe is a rendition of the Classic Austrian dessert, Linzer torte, popular for its almond crust and raspberry preserves filling.

In medium mixing bowl bring egg whites to room temperature. Set aside.

For crust: In another medium mixing bowl beat margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add about half the flour. Then add the sugar and egg yolks. Beat on medium to high speed till thoroughly combined, scraping sides of bowl occasionally. Stir in the remaining flour.

Press crust mixture into an ungreased 9x9x2-inch baking pan. Bake in a 350~ oven for 15 minutes.

Meanwhile, thoroughly wash and dry the beaters. For meringue topping, add cream of tartar to the egg whites. Beat on medium speed till soft peaks form (tips curl). Gradually add the powdered sugar, beating till stiff peaks form (tip stands straight). Gently fold in the chopped nuts. Set meringue topping aside.

Spread preserves over the top of the hot baked crust. Then carefully spread meringue topping over the preserves layer. Bake in the 350~ oven about 20 minutes more or till top is golden. Cool in pan on a wire rack. Cut into squares. Store in refrigerator. Makes 36.

Per serving: Calories 79⅒; fat 4.2g; cholesterol 16mg; carbohydrates 9.5g; dietary fiber 0.4g; protein 1.4g; sodium 22mg.

Typed for you by Marjorie Scofield 5/18/95 From a collection of clippings from magazines, newspapers, ads, and little pieces of paper with recipes jotted down, that I have collected for the last 30 years.

Recipe By : Better Homes and Gardens, "Old-Fashioned Home Baking" 1990

From: Marjorie Scofield Date: 05-23-95 (159) Fido: Cooking

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