| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Bars |
36 |
Bars |
INGREDIENTS
| 2 |
c |
C and H Powdered Sugar unsifted |
| 1 1/2 |
c |
Blanched almonds, ground (2 cups) |
| 1 |
|
Egg white |
| 2 |
tb |
Water |
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
c |
C and H Powdered Sugar unsifted |
| 1 |
c |
Butter or margarine |
| 1/2 |
ts |
Vanilla |
| 1 |
|
Egg |
INSTRUCTIONS
FILLING
CRUST
Filling: Combine sugar and ground almonds and mix thoroughly. Add egg
white and mix. Stir in water to thick consistency. Set aside.
Crust: Combine flour, baking powder and sugar. Cut butter into flour
mixture with pastry blender until evenly distributed. Mix vanilla with
egg; stir into flour mixture. Set aside 3/4 cup dough. Press remaining
dough evenly into 13 x 9 x 2-inch pan. Spread marzipan over dough. Form
remaining dough into 1/2-inch strips and arrange in large lattice pattern
over filling. Bake in 350-degree oven 35 minutes. Cool completely before
cutting into 36 bars (about 2-inches by 1-1/2-inches).
Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
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