Strawberry Marzipan Bars Recipes

JAM BARS

Steps:

• Preheat oven to 350F and line a square tin with parchment paper (for easy removal!)
• Combine the dry ingredients together and then gently mix in the melted butter. If you are using sugar stir it in here too.
• Pat two-third of the mix into the bottom of the pan
• Spread the jam over it
• Scatter the remaining crumble over top
• Bake for 25-30 minutes, the crumble should be nice and golden.
• Let cool in tin for 5 mintues. Then lift the parchment paper and bars onto a wire rock to cool. Cut into desired shapes

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.

STRAWBERRY MARZIPAN BARS

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in small mixer bowl.
• Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs (1 to 2 minutes).
• Press onto bottom of greased and floured 8-inch square baking pan.
• Bake for 15 to 20 minutes or until edges are lightly browned.
• Spread preserves to within 1/4 inch of edge.
• Combine all remaining filling ingredients in same mixer bowl.
• Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes).
• Sprinkle filling mixture over preserves. Continue baking for 20 to 25 minutes or until edges are lightly browned.
• Cool completely.
• Stir together powdered sugar and 1/2 teaspoon almond extract in small bowl.
• Gradually stir in enough milk for desired drizzling consistency.
• Drizzle over cooled bars; cut into bars.

STRAWBERRY JAM BARS

Steps:

• Preheat oven to 350F. Butter a 7 x 11 inch tart pan with a removable bottom, and set aside.
• In the bowl of a food processor, add the flour, brown sugar, salt, cinnamon, nutmeg, butter, and vanilla extract.
• Pulse until the ingredients are combined, and continue to pulse until the dough comes together into a single clump.
• Reserve about 1 cup of the shortbread dough for topping the crumble bars, and crumble the rest into your prepared baking pan.
• Press the dough evenly into the bottom of the pan with your fingers.
• Spread the strawberry jam evenly over the dough.
• Mix the reserved dough with the rolled oats, and crumble evenly over the jam layer. Some of the strawberry filling will show through, and that's good.
• Bake for about 35-40 minutes until just starting to turn golden brown on the edges.
• Allow to cool before removing from the pan and slicing. Note: shortbread is quite soft right out of the oven, and will firm up as it cools.

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 CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, powdered sugar, nuts, and salt for base in a large bowl. Add butter and cut in with a pastry blender until mixture resembles cornmeal.
• Transfer mixture to a 12x18-inch baking sheet and flatten with the palm of your hand into an even layer. You do not need to butter the pan; the dough has enough butter in it so it will not stick.
• Bake in the preheated oven for 20 minutes. Remove from the oven and let cool for 15 minutes. Leave oven on.
• Meanwhile, combine 1 cup flour and sugar for topping in a bowl. Add butter and cut in with a pastry blender until mixture resembles coarse crumbs; you do not want big clumps of butter.
• Spread jam over the cooled base layer, then sprinkle on the topping mixture. Return to the oven and bake until topping is golden brown, 10 to 15 minutes.
• Let cool for 15 minutes before cutting into 24 bars.

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.

STRAWBERRY-ALMOND PASTE SHORTBREAD BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.
• Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.
• Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.
• Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.

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.