Black Currant Almond Bars
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 185185 cal |
| pro | 3 g3g pro |
| total fat | 11 g11g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 19 g19g carb |
| fibre | 1 g1g fibre |
| chol | 36 mg36mg chol |
| sodium | 75 mg75mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 55 iron |
| vit A | 77 vit A |
| vit C | 22 vit C |
| folate | 77 folate |
Raspberry jam instead of the black currant is another choice for the filling.
Ingredients
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1/2 cup marzipan 1/2 cup marzipan
- 1/3 cup butter , softened1/3 cup butter, softened
- 2 eggs 2 eggs
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1/4 tsp almond extract 1/4 tsp almond extract
- salt Pinch salt
- 1/3 cup all-purpose flour 1/3 cup all-purpose flour
- 2/3 cup slivered almonds 2/3 cup slivered almonds
- Base:
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1/4 cup icing sugar 1/4 cup icing sugar
- 1/2 cup cold butter , cubed1/2 cup cold butter, cubed
- 1/2 cup black currant jam 1/2 cup black currant jam
Preparation
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.)
Source : Holiday Best: 2005
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