Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/3
cup raspberry preserves or jam
3
eggs, separated
3
tablespoons granulated sugar
1/2
cup almond paste
1/2
cup granulated sugar
1
cup unsalted butter, softened
1
to 1 1/2 teaspoons grated lemon peel
1 1/2
tablespoons lemon juice
1/2
teaspoon almond extract
1/2
teaspoon kosher (coarse) salt
1 1/3
cups Gold Medal™ all-purpose flour
Powdered sugar
Preparation
Heat oven to 400°F.
Knead pie crusts together; roll out into rectangle to fit in bottom of ungreased 13x9-inch pan. Place in pan. With fork, poke holes all over crust. Bake 15 to 20 minutes or until lightly browned. Remove from oven. Reduce oven temperature to 375°F.
Spread raspberry preserves over crust in pan; set aside.
In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Set aside.
In another large bowl, beat together almond paste and 1/2 cup sugar. Add butter; beat until pale and fluffy. Beat in egg yolks one at a time. Beat in lemon peel, lemon juice, almond extract and salt. Gradually beat in flour.
Fold egg white mixture into almond mixture. Spoon dollops of batter over preserves in pan; spread evenly with spatula.
Bake 25 to 30 minutes or until set. Cool completely, about 45 minutes. Cut into squares; dust with powdered sugar.
