An easy and tasty way to serve summer berries – and so good with some fresh whipped cream!
EASY RASPBERRY-ALMOND BAKE
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup blanched slivered almonds
2/3 cup all-purpose flour
6 egg whites
1/4 teaspoon salt
3 cups red raspberries
Whipped cream
1. Heat oven to 375 degrees. Coat a 10-inch shallow baking pan with nonstick spray.
2. In a small bowl, stir together the melted butter and vanilla.
3. Place sugar, almonds, and flour in a food processor and whirl until almonds are ground.
4. In a large bowl, beat egg whites and salt until stiff. Whisk in the flour mixture, then the butter mixture. Spread into prepared pan. Sprinkle with the raspberries.
5. Bake for 25-30 minutes or until golden. Serve with whipped cream.
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