Directions

1. Place oven rack in the center of the oven. Preheat oven to 350 degrees. Stack 2 cookie sheets together or use an insulated cookie sheet. Line the top cookie sheet with parchment paper.
2. Put the pistachios and sugar in a food processor and pulse until the nuts are ground. There should be a few larger pieces of nuts throughout. Don’t overprocess because you don’t want a paste.
3. Pour egg whites into a small bowl. Stir with fork to break them up. Add a bit of the whites to the processor, pulse until incorporated, then add some more. Keep doing this until the dough holds together when you squeeze it. You may not need to use all of the egg whites. You want a moist dough rather than a dry one.
4. Scape the dough onto the center of the baking sheet and using your fingers, shape into a slender log about 14 inches long and 1 1/4 inches wide.
5. Using the fingers of one hand and holding the steady the log, press a trench about 1 inch wide down the center of the log. This is where the jam and raspberries will go. If you get a few cracks, press back together.
6. Bake the log for 16-18 minutes or until the log feels firm. It won’t change it’s color very much. Place the baking sheet on a rack. You will fill the trench with jam while it is warm.
7. Microwave the jam in a microwave safe bowl for a few 30 seconds until it liquifies. Carefully spoon the thin jam into the trench, leaving about 1/4 inch without jam at either end.
8. Finish with a line of raspberries down the center of the trench. Allow to cool to room temperature.
9. Transfer the log to the refrigerator and chill for at least an hour before slicing into thin bars. Use a serrated knife with a sawing motion to cut the log between the berries.