Yield: 36 bars
|2 cups||C and H Powdered Sugar unsifted|
|1½ cup||Blanched almonds, ground|
|2 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|½ cup||C and H Powdered Sugar unsifted (2 cups)|
|1 \N||Egg white|
|1 cup||Butter or margarine|
Filling: Combine sugar and ground almonds and mix thoroughly. Add egg white and mix. Stir in water to thick consistency. Set aside.
Crust: Combine flour, baking powder and sugar. Cut butter into flour mixture with pastry blender until evenly distributed. Mix vanilla with egg; stir into flour mixture. Set aside ¾ cup dough. Press remaining dough evenly into 13 x 9 x 2-inch pan. Spread marzipan over dough. Form remaining dough into ½-inch strips and arrange in large lattice pattern over filling. Bake in 350-degree oven 35 minutes. Cool completely before cutting into 36 bars (about 2-inches by 1-½-inches).
Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias