Cookie Recipes
Raspberry Marzipan Bars
Yield: about 4 dozen
Ingredients
Bottom Layer
- 1/4 pound (1 stick) butter
- 1/2 cup brown sugar (firmly packed)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup red raspberry jelly
Middle Layer
- 1 (8 ounce) can almond paste
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
Top Layer
- 2 tablespoons butter
- 1 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 (1 ounce) square unsweetened chocolate, melted and cooled
- 1/4 cup slivered almonds
Instructions
Bottom Layer
- Cream butter and brown sugar.
- Add salt and vanilla extract; beat until fluffy.
- Blend in flour until crumbly.
- Press into bottom of a 9 x 13 inch greased pan. Spread jelly over first layer.
Middle Layer
- Break up almond paste and add sugar, vanilla extract and eggs. Beat with electric beater until smooth.
- Spread evenly over jelly layer.
- Bake at 350 degrees F for about 30 minutes.
- Cool in pan.
- While baked layers are cooling, prepare third layer (frosting).
Top Layer
- Cream butter and confectioners' sugar.
- Add milk and vanilla extract. Beat until smooth.
- Add chocolate. Beat until blended.
- Spread over baked layers.
- Sprinkle with almonds, pressing them into the surface of the frosting so they will adhere.
- Chill in refrigerator for 30 minutes before slicing into squares.
- Store covered. Can be frozen.