1/3 cup butter or margarine
1 cup self-rising flour
1/3 cup sugar
2 eggs, separated
¼ teaspoon cream of tartar
2/3 cup confectioners' sugar
1 cup finely chopped almonds
1/3 cup raspberry preserves

Preheat oven to 350°F.  Spray a 9x9-inch baking pan with non-stick vegetable spray.

In a medium bowl, beat butter until smooth.  Add ½ cup flour, stirring until blended.  Add sugar and egg yolks; beat until well combined.  Stir in remaining flour.  Press into prepared baking pan.

Bake for 15 minutes.

In a medium bowl, beat egg whites and cream of tartar until soft peaks form.  Gradually add confectioners' sugar, beating until stiff peaks form.  Gently fold in almonds.  Set aside.

Spread  preserves over the hot crust.  Carefully spread meringue topping over the preserves.

Bake for 20 minutes or until top is golden brown.  Cool in pan on a wire rack.  Cut into squares.

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