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Viennese Marzipan Bars

Viennese Marzipan Bars Recipe

Makes about 24

Ingredients

For the crust:

1 cup sifted all-purpose flour

1/2 teaspoon baking powder

5 tablespoons plus 1 teaspoon butter

1/2 cup granulated sugar

1 large egg, separated

1 tablespoon milk

For the filling:

1/4 cup apricot preserves

3/4 cup blanched almonds

2/3 cup granulated sugar

1/4 teaspoon salt

1 large egg, plus the reserved egg white from the egg used for the crust

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

green food coloring

For the glaze:

1/2 cup powdered sugar, sifted

1/2 ounce unsweetened chocolate

1 tablespoon butter

1/2 teaspoon vanilla extract

1 tablespoon boiling water

Method

For the crust:


Pre-heat oven to 375 F.
Grease a 8x8-inch baking pan. Sift together the flour
and the
baking powder and set aside.
In a small bowl with an electric mixer, beat the
butter until
creamy. Add the sugar and beat until mixture is light and fluffy. Beat in the
egg yolk and
milk. Gradually mix in the flour mixture. Press into the bottom of prepared
pan.
Bake for
12 to 15
minutes or until just barely golden around the edges.

For the filling:

Meanwhile, place the preserves in a small bowl and stir to soften.
In a food
processor,
process the almonds to a find powder.
In a bowl, stir
together the almonds, sugar and salt. Add the egg and egg white, vanilla, almond
extract,
and 2 or 3 drops of food coloring. Mix until thoroughly blended.
Spread the
preserves in a
thin layer over the hot crust, leaving a 1/2-inch border.
Spread the almond
filling evenly
over the preserves.
Bake 25 minutes or until the top barely springs back when
lightly
pressed with a fingertip. Cool completely.

For the glaze:

In the top of a double boiler over hot (not boiling) water, melt the chocolate
and butter
and stir till smooth.
Stir in the powdered sugar, vanilla and water and stir
again until
completely smooth.
Pour the glaze over the cooled almond filling and spread
into a thin,
even layer. Let cool until set, 1 to 2 hours.
With a sharp knife, cut around
the sides of pan
to release. Cut into 24 bars.
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