Viennese marzipan bars

Yield: 24 servings

Measure Ingredient
½ teaspoon Baking soda
2⅔ each Ounces unsalted butter
1 each Egg yolk
1 tablespoon Milk


Adjust a rack one third up from the bottom of the oven and preheat to 375 degrees. Butter the bottom and sides of an 8-inch square cake pan. Sift together flour, baking soda and set aside. In small bowl, cream butter, add sugar, egg, and milk, beating well after each addition. Gradually add dry ingredient, beating only until mixture holds together. Place dough in prepared pan. With floured fingertips, press firmly to make even layer. Bake for 12 to 15 minutes or until barely colored around the edges. The crust will sink slightly when it is removed from the oven. Meanwhile prepare the following filling: Filling: ¼ cup apricot preserves 4 oz (generous ¾ cup) blanched almonds ⅔ cup granulated sugar ¼ teaspoon salt 1 jumbo egg plus 1 egg white ½ teaspoon vanilla extract scant ¼ teaspoon almond extract few drops of green food coloring In a small bowl, stir preserves to soften them. Set aside. Grind almonds to fine powder and place in a bowl. Add sugar and salt and stir with rubber spatula to mix. Add egg, egg white, vanilla and almond extracts and 2-3 drops of food coloring (to make pale sea green).

Stir to mix throroughly. Spread preserves over the hot crust, leaving a ½ inch border - it will be a thin layer of preserves. Top with almond filling and spread to make even layer. Bake at 375 degrees for 25 minutes or until the top of the cake barely springs back when slightly pressed with fingertip. Cool completely and then prepare following glaze. Chocolate Glaze: ½ cup confectioner's sugar ½ oz unsweetened chocolate 1 tablespoon unsalted butter ½ teaspoon vanilla extract 1 tablespoon boiling water Melt chocolate and butter in covered double boiler on moderate heat. Stir smooth. Stir in strained sugar, vanilla and water, and stir again until completely smooth. Pour glaze over cooled cake and spread evenly. It will be a thin layer. Leave cake in pan for another hour, then with sharp knife cut around sides to release. Cut cake into quarters, and with wide metal spatula, transfer to cutting board. Cut in portions. These little cakes are best after they stand for a few hours. Place on serving dish, cover with plastic wrap and let stand at room temperature. Makes 24 small bars From: Source unknown From the files of Karin Brewer

Submitted By KARIN BREWER On 01-03-95

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