Marzipan Bears Recipe 475

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 SQUARES 1968

Steps:

• Line a 7 x 11 brownie pan with your favourite pie pastry.
• Spread a seedless raspberry jam lightly over unbaked pastry.
• Beat butter, sugar, vanilla and eggs until fluffy.
• Add rice flour, and salt.
• Divide batter into three different bowls.
• Green food colour into one and mix until desired colour.
• Red colour into the other and mix well until a nice pink.
• Leave the third white.
• Dot a tablespoon of each batter allover the jam topped pastry.
• leaving a marbling effect.
• Distributing evenly.
• Bake 350 degrees for 30- 35 minutes.
• Cool thoroughly.
• Frost by blending the remaining butter, milk, almond flavour and icing powder.
• Make a creamy frosting and frost top of cake.
• Cut into little squares.

MARZIPAN BARS

Steps:

• Line 8 x 8 pan with pie pastry and cover the pastry with layer of raspberry jam.
• Blend butter and sugar thoroughly.
• Add eggs and beat until light and fluffy.
• Add rice flour and salt and beat well.
• Color 1/2 mixture a pale pink and other half green.
• Put spoonfuls of each mixture alternately on jam to cover.
• Bake in 350° oven for 35 minutes.
• Cool and ice with frosting.

MARZIPAN BEARS RECIPE - (4.7/5)

Steps:

• Cut roll of Odense Marzipan in half. Reserve second half for another bear. Form a ball of marzipan about 1 1/2 inches in diameter for the bear's body. Roll it between palms of hands to get an oval shape. Place on work surface. Roll a ball about an inch in diameter for the head. Shape two small pieces of marzipan into small pea size balls. Flatten with thumb for ears. Attach to head. Use a bit beaten egg white if pieces will not stick to one another. Shape two small pea size pieces of marzipan for cheeks and place on head about three quarters down from top. Pinch off two small pieces for eyes. Roll into circles and place above cheeks. Shape the nose a bit bigger than the eyes and position on top of cheeks between eyes. Firmly press head onto body. Divide remaining piece of marzipan into four pieces for arms and legs. Shape each piece into a log. Attach arms to back where shoulders would be and wrap to front of bear. Attach legs to lower back and wrap to front. Slightly bend log up at end for foot. Repeat with remaining half of marzipan. For Video: odense.com/index.php?page=recipe&id=161 Kitchen tips: Food colors can be painted on bear after it dries (skins) for 24 hours or color can be mixed directly into marzipan and then shaped.