Macaroon Bars
|
Crust 2 c.
unbleached all-purpose flour 1 c.
almond flour (preferably toasted) or pecan meal ¼ c.
sugar 1 tsp.
salt 12 T. (3/4
c,) unsalted butter or vegetable shortening 4 T.
water Topping 5 egg
whites ½ tsp.
cream of tartar ½ tsp.
salt 1 ¼ c.
sugar 2 tsp.
vanilla 1 c.
almond flour 2 c.
unsweetened or toasted coconut 2 c.
chocolate chips or bittersweet chocolate chunks (reserve some for garnish) 1 ½ c.
chopped, lightly toasted almonds or pecans (reserve some for garnish) |
For
the crust: Preheat oven to 375 degrees. Whisk together the all-purpose flour, nut
flour, sugar and salt. Cut in the
butter or shortening. Add the water a
bit at a time, mixing until the mixture will hold together when squeezed, but
is still crumbly. Scatter over the
bottom of a 9 x 13 x 2 inch pan .
Press into an even layer across the bottom and about 1 inch up the
sides of the pan. Bake for 15 to 18
minutes, until set. Remove from the
oven and reduce temperature to 325 degrees. For
the topping: Beat the eggs whites until foamy, add the
cream of tartar and salt. Beat until
mixture starts to form peaks. Beat in
the sugar, a bit at a time, then add the vanilla, and beat until the mixture
is shiny. Fold in the nut flour,
coconut, and about ¾ of the chocolate and nuts. Spread over the crust and sprinkle with the
reserved chocolate and nuts. Bake at
325 degrees for 40 to 45 minutes until browned and crisp. Cool completely before cutting into
bars. Yield 24 bars. |