Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Stick butter -- jam, seedless
3 oz Unsweetened chocolate square 1 tb Cointreau or orange-flavored
2 c Granulated sugar -- liqueur
2 Eggs 1 1/2 c Almonds; finely ground
2 ts Vanilla extract 4 Egg whites
1 c Flour 1/4 ts Salt
1/2 c Red raspberry or boysenberry 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 1 1/2 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 5/8 x 1 1/2 inches. Sift
powdered sugar over top.

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