¾ cup shortening ¾ cup sugar ¼ tsp salt ¼ tsp almond extract 2 eggs, separated 1½ cup flour 1 cup seedless raspberry preserves 1 cup granola
Beat together shortening, ¼ cup of sugar, and salt until light and fluffy. Add almond extract and 2 egg yolks. Slowly mix in flour until fully combined. Spread this mixture over the bottom of a 9x13 pan, coated with cooking spray. Bake at 350° for 15 minutes.
Spread preserves over crust immediately after removing it from the oven. Sprinkle with granola.
Beat the egg whites until they are foamy. Add remaining ½ cup of sugar until, beating until stiff peaks form. Spread egg white mixture on top of granola. Bake at 350° for additional 25 minutes.
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