Viennese Angel Torte
1 1/2 cps very fine graham cracker crumbs
1 tbsp sugar
1/4 tsp salt
6 tbsp melted butter
3 tbsp water
4 egg whites
1/2 cp powdered sugar
1/2 tsp almond extract
1/2 cp chopped almonds
1 - Combine the cracker crumbs with the sugar, salt, 6 tbsp melted butter and the water.
2 - Press in a thin layer into an oiled shallow pan and bake in a hot oven, 425 degrees F.
for 8 minutes, or until firm and lightn brown.
3 - Cool and spread the bottom with raspberry jam.
4 - Cover wth a meringue made by beating the egg whites stiff and combining with the sugar,
almond extract and chopped almonds.
5 - Return to a slow oven, 325 degrees F. and continue baking until the meringe is a golden brown, about 15 minutes
6 - Serve warm