- 8
- 40 mins
- 400 mins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/2 cup chopped Blue Diamond almonds (I used Honey Roasted Vanilla)
- 2 egg whites
- 1 cup white sugar
- 2 cups raspberries (I use fresh)
- 2 Tablespoons lemon juice
- 1 cup heavy whipping cream
- 1 tsp. vanilla
Preparation
Step 1
Preheat oven to 350 degrees. With a chopper or small food processor, finely chop the almonds.
In a small bowl, combine the flour, brown sugar, butter, and almonds. Spread the crumbled mixture on a baking sheet lined with foil or parchment paper, and bake for 18-20 minutes, stirring occasionally, until golden brown; cool on a wire rack.
Sprinkle 2/3 of the almond mixture evenly over the bottom of the 9x13 inch dish. Set aside the remaining 1/3 cup for the topping.
In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the raspberries.
In a separate bowl, whip the cream with an electric mixer until stiff; add vanilla when thick. Fold into the raspberry mixture. Mix together and spoon over the crust in the dish and spread evenly.
Top with the remaining almond mixture. Freeze for 6 hours, or overnight.