Yield: 48 servings
|1 \N||Stick butter|
|3 ounces||Unsweetened chocolate square|
|2 cups||Granulated sugar|
|2 teaspoons||Vanilla extract|
|½ cup||Red raspberry or boysenberry jam, seedless|
|1 tablespoon||Cointreau or orange-flavored liqueur|
|1½ cup||Almonds; finely ground|
|4 \N||Egg whites|
|\N \N||Powdered sugar|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:07 1. Preheat oven to 350 F. Line a 9 x 13-inch baking pan with aluminum foil. Grease foil. 2. To prepare crust, in a 1-qt glass bowl, heat butter and chocolate in a microwave oven on High 1½ to 2 mins, or until melted and smooth when stirred. Whisk in 1 cup granulated sugar, whole eggs, and 1 tsp vanilla until blended. Beat in flour. Spread in prepared pan. 3. Bake 15 mins.
Remove crust from oven. Increase oven temperature to 375 F. 4. In a small bowl, mix together jam and Cointreau until smooth. Spread over chocolate crust. In a food processor, combine almonds, egg whites, remaining 1 tsp vanilla, remaining 1 cup granulated sugar, and salt.
Process until well blended. Carefully spoon over jam, spreading evenly to cover completely. 5. Bake 20 to 25 mins, or until top is golden. Let cool, then cut into 48 bars 1 ⅝ x 1 ½ inches. Sift powdered sugar over top.