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1
Heat oven to 350 degrees.
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2
Coat a 9- x 13-inch baking pan with vegetable cooking spray.
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3
Place 1/3 c. almonds in bowl of food processor fitted with steel blade; process till finely grnd.
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4
Add in flour, brown sugar and 1/2 tsp.
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5
of the cinnamon; process to blend.
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6
Add in butter; process till thoroughly blended and mix begins to come together; press proportionately onto bottom of pan.
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7
Bake in center of oven 10 to 12 min just till edges are browned.
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8
Cold on rack 10 min.
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9
Meanwhile, in larger mixer bowl, beat egg whites and the remaining 1/2 sliced cinnamon to create soft peaks.
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10
Gradually add in granulated sugar, beating till stiff peaks form.
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11
Mix in 1 c. of the remaining almonds.
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12
Spread preserves proportionately on crust in pan, then spread with egg white mix.
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13
Sprinkle with the sliced almonds.
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14
Bake in center of oven about 25 min till meringue
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15
is proportionately light brown.
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16
Cold on rack.
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17
Dust with powdered sugar.
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18
With sharp knife cut into bars about 1 1/2 x 3 inches.
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19
* To toast almonds, spread in an ungreased baking pan.
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20
Place in 350 degree oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to assure even browning.
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21
Note which almonds will continue to brown slightly after removing from oven.
