Marzipan Squares Recipes

VENETIAN MARZIPAN RAINBOW COOKIE BARS

Steps:

• Preheat oven to 350°F and grease three 13 x 9 inch metal baking pans; line the bottom of each with parchment paper, letting it extend at 2 opposite ends, and butter the paper and the sides of the pans
• Scale first 2 ingredients (500g almonds and 500g sugar) into the TM bowl; mill for one minute from 1-10 using the spatula to keep the mixture toward the blade
• Mill for one more minute on 8
• Remove mixture into a large bowl and add 2 cups of sugar and the 2 teaspoons of almond extract, stir
• Portion about 1/4 of the mixture back into the TM bowl; mill one minute 1-10 keeping sides of bowl near the blade
• Pour into different large bowl; repeat 3 times until completed and the first bowl is empty
• Portion 1/3 of the mixture back into the TM bowl; mill one minute 1-10 keeping sides of bowl near the blade (the machine and mixture will get warm near the end of the minute)
• Place back into first bowl: repeat 2 more times until entire mixture has become a paste (see photos: it will be crumbly, but is warm and moist and can be shaped into a ball)
• If necessary, repeat last step one more time until mixture can be formed into a ball
• Mix butter in a large mixing bowl with the paddle attachment on medium low speed just until smooth; add the prepared almond paste and sugar mixture in a slow steady stream, and beat until lightened in colour, about 3 minutes
• Add the egg yolks and vanilla, beating well to combine; scraping down the sides of the bowl, as needed
• Combine salt and flour and blend at low speed in three additions until just incorporated
• Beat egg whites in a clean mixing bowl with the whip attachment on medium speed until frothy; increase the speed to medium high and continue beating until firm peaks form
• Using a rubber spatula, gently fold 1/3 of the egg whites into the batter to lighten the mixture; fold in the remaining egg whites gently, in two more additions
• Divide dough into thirds (about 3 1/3 cups or 750g each) and place in separate bowls; stir green food coloring into one third and red food coloring into another until well blended, leaving one third plain
• Spread each dough separately into each pan, smoothing with an off set spatula; be sure the batter is evenly distributed, especially to the corners
• Bake each individually 12 - 13 minutes until the tops are firm to the touch and very slightly browned; stand on wire racks until cool enough to handle
• Invert each onto a rack pan and peel off the parchment
• Have a large sheet of plastic wrap placed on a cookie sheet; place this over the green layer, and invert the green layer onto the plastic wrap top side down (flip it as quickly as possible)
• Using 4 tablespoons of raspberry preserve and an offset spatula, spread the surface evenly with a thin layer of the jam
• The second layer is harder to place, as it cannot be flipped into an empty pan: place the plain layer, top side down, on top of the raspberry jam by angling it over the green layer, and then quickly flipping it out over it
• Align the two layers, and press them together (it is not so easy to align these once flipped, so do as well as you can the first time placing the layer)
• Using 4 tablespoons of raspberry preserve and an offset spatula, spread the surface evenly with a thin layer of the jam
• This is the hardest step as the pink layer is to be placed top side up, on top of raspberry preserves; to do this, invert into an empty pan lined with paper
• This layer is not sticking to the parchment, as it is now loose on an empty pan so it can break easily when flipped as there is no paper holding it together in the back; therefore, either freeze it for 2 hours to provide extra stability before flipping, or be sure to firmly secure the bottom tray with a wet cloth to the counter and be very deft with your flipping this layer out of the pan and onto the other two layers
• Be sure to align the three layers, then press them together, again
• Wrap this layered stack tightly with plastic wrap, sealing the ends securely; place it on a clean cookie sheet, and place another cookie sheet on top of it and weigh it down with several cookbooks or bricks to compress the layers
• Let this rest at room temperature for at least 24 hours, turning it over once or twice during the weighting period
• Unwrap the stack, and set it on a cutting board
• Trim 1/4inch from all sides using a large serrated knife; cut the stack into 12 equal strips each measuring about 1 1/4 inches wide
• Separate the strips and place them over a large wire rack set over a cookie sheet
• Place the apricot preserves and 4 tablespoons of water in a small sauce pan and bring to a boil, then simmer for one minute; pass through a fine strainer into a bowl and discard the pulp
• Brush a thin layer of the warm glaze on all sides of each strip; let stand for 30 to 60 minutes to "dry"
• Place the chocolate in a double boiler over an inch or two of simmering water; melt it, watching carefully to insure it does not get too hot, or place it in the Thermomix and melt for 5 minutes at 37ºC at speed 1
• Remove when almost melted, and sit to finish melting; when coating, if it becomes too thick, reheat it carefully
• Set all of the bars on a wire rack over parchment paper
• Cover one bar at a time spooning chocolate down the length of the strip, then use an offset spatula to spread the chocolate over the top and down the sides, taking care to smooth all surfaces
• Leave the bar on a wire rack over parchment to set at room temperature until the coating hardens; this can take several hours
• Wrap individually in plastic wrap, and freeze. When serving, cut into 5/8th inch slices; there will be 18 cookies per bar, not including the ends

CANADA SQUARES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
• Whisk together 1 cup flour and 2 tablespoons confectioners' sugar; cut in 1/2 cup butter until mixture resembles fine crumbs. Pat mixture evenly into prepared pan.
• Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat white sugar and 1/2 cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat rice flour into egg mixture until well combined; stir in food coloring until batter reaches desired shade of red. Spread batter evenly over jam layer.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
• Beat 2 cups confectioners' sugar and 1/3 cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Spread icing evenly over cooled bars.
• Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.

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

Steps:

• For marzipan, place almonds and 1/4 cup confectioners' sugar in a food processor; cover and process until blended. Add the extract, corn syrup and remaining confectioners' sugar; cover and process for 1 minute. Add egg white; process until mixture forms a ball. Remove and wrap in plastic. Refrigerate for 1 hour or until firm. , Meanwhile, in a microwave, heat rum on high until it begins to boil, about 30 seconds. Stir in cranberries; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, ground almonds, baking powder and salt. Stir into creamed mixture just until combined. Chop marzipan into 1/4-in. pieces; add marzipan, rum mixture and almonds to creamed mixture., Spread into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

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.

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 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:

• Preheat oven to 350. 1st layer: Cream butter and sugar. Add flour, salt and vanilla. Pat into 13 x 9 baking pan. Spread jam over crust. 2nd layer: With electric mixer,blend almond paste and sugar together as much as possible. Add eggs one at a time to mixture. Add vanilla. Gently pour over crust and jam. Bake about 20 minutes, until the batter is golden brown and set. 3rd layer. Melt together butter, chocolate and milk. Add powdered sugar and vanilla and beat until smooth. Carefully spread over the 2nd layer and then sprinkle with almonds. Store tightly covered. Freezes well.

MARZIPAN SQUARES

Steps:

• 1. Take i ready made pastry shell flatten and line an 8 inch square pan.
• 2. Spread with jam of choice
• 3. Mix together filling and divide into 2 halves, mix one with green and 1 with red food colouring. Drop alternate spoons of coloured filling over base.
• 4. Spread with moist knife to even filling, bake in pre heated oven 375 for 35 mins. Remove from oven and allow to cool on rack.
• 5. Mix together ingredients for topping, spread over base when cold, cut into squares and serve,
• 6. Keep covered in fridge until used up.

MARZIPAN CHOCOLATE SQUARES

Steps:

• Place 6 ounces of the chocolate in a 1-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove the pan from the heat and pour into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the bowl tightly, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the mixture sit at room temperature for several hours or overnight until completely set and thick.
• Dust a work surface with some of the confectioners' sugar. Divide the marzipan into quarters. Roll out each piece to a 6-inch square and trim off the rough edges. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the chocolate cream. Line a baking sheet with parchment or waxed paper. Place 2 of the marzipan squares on the paper and pipe lines of chocolate very close together on top of the marzipan squares, leaving a 1/4-inch clear border around the edges. Top each with another square of marzipan, aligning the edges evenly. Cover the marzipan squares with plastic wrap and chill in the refrigerator for 2 hours or the freezer for 45 minutes. With a sharp knife, cut the 6-inch squares into 1-inch squares, then return the squares to the freezer for 30 minutes. Remove the squares from the freezer and bring to cool room temperature so the outer coating won't crack when they are dipped.
• Line a baking sheet with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Dip each square in the tempered chocolate, coating it completely. With a dipper or fork, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper. Repeat with the remaining squares. After dipping 4 squares, press the tines of a fork into the top of each square to create a line design before the chocolate sets up.
• Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Place the squares in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 1 month in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.