Black Currant Almond Bars
Raspberry jam instead of the black currant is another choice for the filling.
Servings: 24
Ingredients:
Photo: Black Currant Almond Bars
| Nutritional Info | |
| Per bar: about | - |
| cal | 185 |
| pro | 3 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 19 g |
| fibre | 1 g |
| chol | 36 mg |
| sodium | 75 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit A | 7% |
| vit C | 2% |
| folate | 7% |
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1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) marzipan
1/3 cup (75 mL) butter, softened
2 eggs
1/2 tsp (2 mL) vanilla
1/4 tsp (1 mL) almond extract
Pinch salt
1/3 cup (75 mL) all-purpose flour
2/3 cup (150 mL) slivered almonds
Base:
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) icing sugar
1/2 cup (125 mL) cold butter, cubed
1/2 cup (125 mL) 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.)
Additional Information
Source
Holiday Best: 2005
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