The buttery layer of shortbread and jam, layered with dark chocolate, topped with an crisp, nutty meringue, is one of my favorite bar cookies. Also, great for gift giving! Make sure the jam used is firm, not watery. Makes about 2 dozen

Ingredients

• 1 cup butter, softened
• 1 1/2 cups granulated sugar, divided
• 2 large egg yolks
• 1/2 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1 (10-oz.) jar seedless raspberry preserves
• 1 cup semisweet chocolate morsels
• 4 large egg whites, at room temperature
• 1/4 teaspoon table salt
• 2 cups finely chopped walnuts, lightly toasted

How to Make It

Step 1

Preheat oven to 350°. Line bottom of a 13X9″ pan with parchment paper; lightly grease paper. Beat butter and 1/2 cup sugar at medium speed with a heavy-duty electric stand mixer until well blended. Add egg yolks and extract, and beat until combined. Gradually add flour, beating at low speed 1 to 2 minutes or just until combined. Press mixture onto bottom of prepared pan.

Step 2

Bake at 350° for 15 to 20 minutes or until golden brown. Remove from oven, and spread preserves over crust. Sprinkle with chocolate morsels.

Step 3

Beat egg whites and salt at high speed, using whisk attachment, until foamy. Gradually add remaining 1 cup sugar, 1 Tbsp. at a time, beating until glossy and stiff peaks form. Fold in almonds. Gently spread egg white mixture over chocolate mixture.

Step 4

Bake at 350° for 30 to 35 minutes or until meringue is browned and crispy. Cool completely on a wire rack (1 hour). Cut into bars.