Jammy Almond Biscuit Bars

    45 min

    These bars are packed full of flavour and texture. A buttery biscuit base is topped with jam, coconut meringue and flaked almonds. Perfect for afternoon tea.

    15 people made this

    Makes: 12 bars

    • 250g plain flour
    • 100g caster sugar
    • 1/4 teaspoon salt
    • 2 egg yolks
    • 175g butter
    • 165g any flavour fruit jam
    • 2 egg whites
    • 1/4 teaspoon almond extract
    • 4 tablespoons caster sugar
    • 35g desiccated coconut
    • 55g flaked almonds

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6.
    2. In a medium bowl, stir together the flour, 100g sugar and salt. Make a well in the centre and add the egg yolks and butter. Work into the dry ingredients with your hands until well blended. Press dough into an unprepared 23cm square baking tin.
    3. Bake 15 to 20 minutes in the preheated oven. When the biscuit base cools a little, spread with jam and set aside.
    4. In a clean bowl, beat the egg whites until they reach soft peaks. Gradually add the remaining 4 tablespoons sugar, then the almond extract. Continue to beat until the whites hold stiff peaks and sugar is incorporated. Fold in the coconut and spread the mixture over the jam layer. Sprinkle the almonds over the top and return to the oven.
    5. Bake for 8 to 10 more minutes until the top is lightly browned. Cool slightly and cut into bars.

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    Reviews in English (12)


    Very delicious and everyone wants the recipe!  -  07 Nov 2000  (Review from Allrecipes US | Canada)


    These came out wonderful and even my 13 year old son thought they were easy to make (never too young to teach males how to cook!)  -  22 Jun 2000  (Review from Allrecipes US | Canada)


    These bars are very unusual, but very good. I used walnuts since I didn't have almonds, but the nuts aren't the key ingredient, as the name suggests. The jelly you choose is probably going to be the most pronounced flavor, so pick something you really like! I used seeless red raspberry, and that seemed to go well with the coconut flavor. Very unique!  -  27 Jul 2003  (Review from Allrecipes US | Canada)