3/4 c. shortening
3/4 c. confectioners' sugar
1 1/2 c. flour
3/4 c. raspberry jam
3 egg whites
3/4 c. sugar
1/2 c. coconut
1 c. sliced almonds

Cream 3/4 cup shortening (half butter, softened) and 3/4 cup confectioners' sugar. Blend in flour. Press evenly in bottom of ungreased 13"x9"x2" pan. Bake 12 to 15 minutes. Spread jam over hot baked layer. Beat egg whites until foamy. Beat in granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with rest of almonds. Bake 20 minutes at 350 degrees. Cool. Cut into squares, about 1 1/2". Yield: 4 1/2 dozen. Store in air tight container.