I've made these two years in a row for the holidays and they are amazing. If you love almond and raspberry these are the perfect bars. So addicting!

Wonderful bar and nice to have almond paste in the crust. Love almond flavor in anything. The only change for us is to use apricot jam because we prefer it with the almond taste. This, of course, is a personal preference and not a criticism.

I love anything with almonds in it this is perfect. Going to make these next week for out ladies luncheon at church I know they will disappear right before my eyes. Will double this recipe as we have over 75 in our group. Thanks for this wonderful post it is a saver. Belle

These are a nice change from the "cookie". THe rasberry layer is strong enough even though it doesn't look like much, may even reduce it next time just a tad.

Easier to make than I thought. I was out of almond extract and used coconut instead, turned out fine. I don't have much experience with meringue and was a bit worried but it turned out fine. I used extra large eggs but the layer was not too much as others have complained about. The jelly layer does not look very thick but the taste is plenty strong. I really liked these and my boyfriend did too and he usually only likes chocolate desserts.

I havent made a meringue before so I may have messed it up, but I am a seasoned baker and Im stumped why these turned out so incredibly soggy, they were actually swimming in liquid in the pan. I promise I followed the directions. Such a shame, they were so amazingly expensive to make.

These were delicious and quite simply made. I will certainly add them to my recipe collection.

These bars were delicious and got eaten up right away, but... I did have some difficulty making them. Spreading the crust in the foil was impossible for me, and I decided to get rid of the foil and just spread it directly onto a very well-greased baking dish. I don't think it affected it much. Then, I somehow messed up the meringue part because once I started adding the sugar, it just got less and less stiff. I finally gave up and just put what I had on top. They still turned out very tasty, but beginners beware.

Mmm I am very happy with how these turned out! Made them for my family and mom & dad both thought they were delicious. They look really pretty & gourmet. I chose not to put coconut on top and opted for slivered almonds instead... it tastes really good and I'm happy I used them instead of the coconut. Also I used a full small jar of raspberry cranberry jam. The crust was hard to spread in the pan but it did work out in the end. All the effort was worth it and I will make again.

Very easy and quick. The Almond Paste was a little hard to find and not cheap! Made a kinda expensive cookie but it was a hit at the cookie exchange! Cut into small squares because it's so rich.

Great flavour combination! :D I like my merengues a little more dry, so I elongated the second baking time.. and lowered the temperature for that to 130 celcius. Also I used homemade blueberry jam.... Just perfect! :D

These are very good! I especially liked the crust. I also thought they tasted better chilled than at room temp. Enjoy!

Really sweet, great with strong black coffee.

Honestly, these were really good, but the meringue was still too soft in the middle. I like it when it becomes dry and crispy. Next time I make these, I will probably make less merigue, so that i speads thinner, and cooks crispier. Otherwise, the flavors were fabulous, and very easy to make too!!

I loved these! Everyone at work did too! I used blueberry preserves-my own and I think I would use more meringue too--the next day they drop a bit. I loved the almond flavor, this looked and tasted like it took forever!

These were tasty, but a bit too sweet for me. My friends at work loved them though!

Great recipe- all my friends absolutely loved them! They're fall apart pretty easily if you're not careful when you cut them up, but they taste delicious!