3/4 c. shortening (half butter, softened)
3/4 c. confectioner's sugar
1 1/2 c. Gold Medal flour
3/4 c. raspberry jam
3 egg whites
3/4 c. granulated sugar
1/2 c. flaked coconut
1 c. sliced blue diamond almonds

Heat oven to 350 degrees. Cream shortening and confectioner's sugar. Blend in flour. Press evenly in bottom of ungreased oblong pan 13 x 9 x 2 inches. Bake 12 to 15 minutes. Spread jam over hot 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 remaining almonds on top. Bake 20 minutes. Cool. Cut in squares 1 1/2 inch. Store in airtight container.