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Peach Almond Bars

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."
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    2 dozen


  • 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


  • Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake 12-15 minutes or until golden brown.
  • Spread preserves over crust. Sprinkle with 3/4 cup almonds. In a large 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 20-25 minutes or until lightly browned. Cool on a wire rack. Store in the refrigerator.
Nutrition 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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Average Rating:
  • Catering
    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.

  • Ron07
    Aug 16, 2011

    pretty good and easy to.

  • angela.hanks
    Dec 20, 2007

    No comment left