Marzipan Date Bars Recipes

MARZIPAN BARS

Steps:

• In a bowl, cream butter and brown sugar. Add egg yolk and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with milk. Press into a greased 15x10x1-in. baking pan. Spread with jelly. , For filling, combine almond paste, butter, sugar, egg white and vanilla in a bowl. Beat in eggs. Add food coloring; mix well. Pour over jelly layer. Bake at 350° for 35 minutes or until set. Cool on a wire rack. , For icing, heat chocolate and butter in a small saucepan on low until melted. Add confectioners' sugar and enough milk to make a smooth icing. Stir in vanilla. Immediately spread over bars. Cover and store overnight at room temperature before cutting.

MARZIPAN DATE BARS

Steps:

• Preheat oven to 350 degrees F.
• Cream butter and both sugars together in a large bowl.
• Add egg and vanilla then blend well. Next add flour, baking soda, and cinnamon.
• Add oats and dates and stir to blend.
• Press half the date mixture into an ungreased 8X8 glass baking dish.
• Roll the almond paste between 2 sheets of wax paper to form an 8X8 square.
• Place the almond paste on top of the date layer in the dish and press into place.
• Put the rest of the date mix on top of the marzipan layer and press it flat on top.
• Bake uncovered for 30 minutes. Let cool for 10 minutes or more before cutting.

MOLLY'S MINI MARZIPAN TREATS

Steps:

• Line a baking sheet with parchment paper.
• Roll out the marzipan to 3/4 inch thickness, using powdered sugar to dust the work surface and rolling pin to avoid sticking. Cut into desired shapes.
• Meanwhile, melt the chocolate over a double boiler until smooth. Using 2 forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the lined baking sheet and decorate with sprinkles as desired. Allow to set until firm, about 30 minutes. Share!

MARZIPAN

Steps:

• Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.

MARZIPAN BARS

Steps:

• Butter a 13x9 inch metal cake pan, line with parchment paper.
• Set aside.
• In a small saucepan, bring rum to boil, stir in cranberries.
• Let cool.
• Meanwhile, in bowl, beat butter with sugar until fluffy.
• Beat in eggs, one at a time, beating well after each addition, beat in vanilla and almond extract.
• In separate bowl, whisk flour ground almonds, baking powder and salt, stir into butter mixture just until combined.
• Stir in sliced almonds, cranberry mixture and marzipan.
• Scrape into prepared pan.
• Bake in centre of 350° oven until golden and cake tester inserted in centre comes out clean, 45 minutes.
• Let cool completely in pan on rack.
• Dust with icing sugar.
• Cut into bars.
• Make ahead- Layer between waxed paper in airtight container, store for up to 4 days or freeze for up to 1 month.

STRAWBERRY JAM MARZIPAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 1/4 cups flour, 1/2 cup butter, and 1/3 cup brown sugar together in a bowl; press mixture into a 9-inch square pan.
• Bake in the preheated oven until browned, about 15 minutes.
• Spread strawberry jam to within 1/2 inch of edges of baked crust. Mix 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 1/2 teaspoon almond extract, and salt in a bowl until crumbly. Sprinkle mixture over jam layer.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely.
• Whisk confectioners' sugar, milk, and 1 teaspoon almond extract together in a bowl until smooth; drizzle over cooled bars.