Peach Almond Bars Recipe

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Peach Almond Bars Recipe
Peach Almond Bars Recipe photo by Taste of Home
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Peach Almond Bars Recipe

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From Justine Furman-Olshan in Willow Street, Pennsylvania: "These delicious, crisp and nutty treats have been a favorite with our family for years—and they’re so pretty! When my dad retired, he took over all the baking in our home. He’d make these and say, ‘Put on a pot of coffee; let’s invite company!’ What an effortless way to recall what’s most important in life: family and friends."
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1 jar (18 ounces) peach preserves
  • 1-1/2 cups slivered almonds, divided
  • 4 egg whites
  • 1/2 cup sugar

Directions

Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until golden brown.
Spread preserves over crust. Sprinkle with 3/4 cup almonds. In a large mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Spread meringue evenly over almonds. Sprinkle with remaining almonds. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack. Store in the refrigerator. Yield: 2 dozen.
Originally published as Peach Almond Bars in Simple & Delicious March/April 2007, p35

Nutritional Facts

1 each: 196 calories, 7g fat (1g saturated fat), 6mg cholesterol, 91mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 3g protein.

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  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1 jar (18 ounces) peach preserves
  • 1-1/2 cups slivered almonds, divided
  • 4 egg whites
  • 1/2 cup sugar
  1. Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until golden brown.
  2. Spread preserves over crust. Sprinkle with 3/4 cup almonds. In a large mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
  3. Spread meringue evenly over almonds. Sprinkle with remaining almonds. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack. Store in the refrigerator. Yield: 2 dozen.
Originally published as Peach Almond Bars in Simple & Delicious March/April 2007, p35

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Reviews forPeach Almond Bars

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MY REVIEW
Catering User ID: 387555 149531
Reviewed Jan. 17, 2012

"I made this recipe for a potluck and had two friends tell me it was a bit too sweet. I agree. However, I'm going to make it again. I will use Cool Whip instead of meringue and will toast the almonds. Also, I think apricot preserves would be delicious in this recipe."

MY REVIEW
Ron07 User ID: 5239194 94921
Reviewed Aug. 16, 2011

"pretty good and easy to."

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