Ingredients
2½ cups flour
1½ cups sugar, divided
1 cup cold butter, cut into pieces
2 egg yolks
1 (12-ounce) jar seedless raspberry jam
4 egg whites
¼ teaspoon almond extract
1½ cups pecans, ground
Directions
- Preheat oven to 350 degrees. Grease a 12×17-inch rimmed baking pan. In a food processor, pulse flour with ½ cup sugar. Add butter and pulse until well-combined. Add egg yolks and pulse until mixture comes together.
- Press dough evenly into pan and bake until golden brown, 15 to 20 minutes. Remove from oven and spread with jam.
- In a stand mixer fitted with whisk attachment, combine egg whites and almond extract; beat until foamy. Gradually add remaining 1 cup sugar and continue beating until stiff peaks form. Fold in pecans. Spread egg white mixture over jam. Return to oven and bake for 25 minutes. Let cool in pan, then cut into squares.
From But First, Dessert.
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