Viennese Raspberry Squares

2 egg whites
1/3 cup butter or margarine
1 cup all-purpose flour
1/3 cup granulated sugar
2 egg yolks
1/4 teaspoon cream of tartar
2/3 cup sifted confectioners' sugar
1 cup finely chopped almonds or walnuts, toasted
1/3 cup red raspberry, peach or apricot preserves

In a medium mixing bowl bring egg whites to room temperature. Set aside.

For crust, in another medium mixing bowl beat butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half the flour, then add the sugar and egg yolks. Beat on medium to high speed until thoroughly combined, scraping sides of bowl occasionally. Stir in the remaining flour. Press crust mixture into an ungreased 9-inch square baking pan. Bake at 350 degrees F for 15 minutes.

Meanwhile, thoroughly wash and dry the beaters. For meringue topping, add cream of tartar to the egg whites. Beat on medium speed until soft peaks form (tips curl). Gradually add the confectioners' sugar, beating until stiff peaks form (tip stands straight). Gently fold in the chopped nuts. Set meringue topping aside.

Spread preserves over the top of the hot baked crust. Then carefully spread meringue topping over the preserves layer. Bake about 20 minutes more or until top is golden. Cool in pan on a wire rack. Cut into squares. Store in refrigerator.

Makes 36.