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“This is a contest winning recipe I found in my Simple & Delicious magazine. It was submitted by Justine Furman-Olshan. This is an amazingly easy and light recipe that is perfect for any after dinner dessert! Enjoy!”
2 dozen

Ingredients Nutrition

  • 1 (16 1/2 ounce) package refrigerated sugar cookie dough
  • 1 (18 ounce) jar peach preserves
  • 1 12 cups slivered almonds, divided
  • 4 egg whites
  • 12 cup sugar


  1. Let dough stand at room temperature for 5-10 minutes to soften.
  2. Press into an ungreased 13-in. x 9 inches x 2 inches baking pan.
  3. Bake at 350 for 12-15 minutes or until golden brown.
  4. Spread preserves over crust.
  5. Sprinkle with 3/4 cup almonds.
  6. In a large mixing bowl, beat egg whites on medium speed until soft peaks form.
  7. Gradually beat in sugar, 1 T. at a time, on high until stiff glossy peaks form and sugar is dissolved.
  8. Spread meringue evenly over almonds.
  9. Sprinkle with remaining almonds.
  10. Bake for 20-25 minute or until lightly browned.
  11. Cool on a wire rack.
  12. Store in the refrigerator.

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