Ingredients
- For the base:
- 2-1/4 cups all-purpose flour
- 3/4 cup chopped toasted walnuts
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup seedless red raspberry jam
- For the topping:
- 4 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 3/4 cup ground walnuts
- 3 ounces unsweetened chocolate, melted and cooled to room temperature
- 1/3 cup finely chopped walnuts
Preparation
Step 1
Pre-heat oven to 350 F. Grease a 15 x 10-inch jelly roll pan. To prepare cookie base, combine flour, nuts, cinnamon and salt in a medium bowl; set aside. In a large mixing bowl beat butter, sugar and vanilla until light and fluffy. Stir in flour mixture; blend well. Turn into prepared pan and smooth the surface. Evenly spread jam over dough; set aside.
To prepare topping, beat egg whites and cream of tartar in a large mixing bowl at medium speed until soft peaks form. Increase speed to medium-high; add sugar, 1 tablespoon at a time, until egg whites form very stiff glossy peaks. Gently fold in ground nuts and melted chocolate. Spoon dollops of meringue over jam, spread evenly. Sprinkle meringue with chopped nuts.
Bake 5 minutes, remove pan from oven. Using a very sharp or serrated knife, lightly score surface of meringue into 2-inch squares (8 x 5). Continue baking 20 to 30 minutes or until meringue is firm to the touch. Cool in pan on rack. Cut into squares. Store in airtight container at room temperature for up to 4 days.