Raspberry jam instead of the black currant is another choice for the filling.
- Portion size 24 servings
- Credits : Holiday Best: 2005
Ingredients
Base:
Method
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
Base: In large bowl, mix flour with sugar; with pastry blender, cut in butter until mixture is moist and crumbly. Press firmly over prepared pan. Bake in centre of 350°F (180°C) oven until light golden, about 15 minutes. Let cool; spread with jam.
In food processor, mix together sugar, marzipan and butter until smooth. Pulse in eggs, vanilla, almond extract and salt. Add flour; pulse just to combine. Spread over jam; sprinkle with almonds.
Bake in centre of 350°F (180°C) oven until set and light golden, about 30 minutes. Let cool on rack. (Make-ahead: Wrap and refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts <b>Per bar:</b> about
- Sodium 75 mg
- Protein 3 g
- Calories 185.0
- Total fat 11 g
- Cholesterol 36 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
%RDI
- Iron 5.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 2.0
