Sunday Recipe: Easy Raspberry-Almond Bake

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An easy and tasty way to serve summer berries – and so good with some fresh whipped cream!


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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