Viennese Marzipan Bars

For the crust:
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
5 tablespoons plus 1 teaspoon butter
1/2 cup granulated sugar
1 large egg, separated
1 tablespoon milk

For the filling:
1/4 cup apricot preserves
3/4 cup blanched almonds
2/3 cup granulated sugar
1/4 teaspoon salt
1 large egg, plus the reserved egg white from the egg used for the crust
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
green food coloring

For the glaze:
1/2 cup powdered sugar, sifted
1/2 ounce unsweetened chocolate
1 tablespoon butter
1/2 teaspoon vanilla extract
1 tablespoon boiling water

For the crust:
Pre-heat oven to 375 F. Grease a 8x8-inch baking pan. Sift together the flour and the baking powder and set aside. In a small bowl with an electric mixer, beat the butter until creamy. Add the sugar and beat until mixture is light and fluffy. Beat in the egg yolk and milk. Gradually mix in the flour mixture. Press into the bottom of prepared pan. Bake for 12 to 15
minutes or until just barely golden around the edges.

For the filling:
Meanwhile, place the preserves in a small bowl and stir to soften. In a food processor, process the almonds to a find powder. In a bowl, stir
together the almonds, sugar and salt. Add the egg and egg white, vanilla, almond extract, and 2 or 3 drops of food coloring. Mix until thoroughly blended. Spread the preserves in a thin layer over the hot crust, leaving a 1/2-inch border. Spread the almond filling evenly over the preserves. Bake 25 minutes or until the top barely springs back when lightly pressed with a fingertip. Cool completely.

For the glaze:
In the top of a double boiler over hot (not boiling) water, melt the chocolate and butter and stir till smooth. Stir in the powdered sugar, vanilla and water and stir again until completely smooth. Pour the glaze over the cooled almond filling and spread into a thin, even layer. Let cool until set, 1 to 2 hours. With a sharp knife, cut around the sides of pan to release. Cut into 24 bars.

Note: This recipe is adapted from the recipe in Maida Heatter's classic 1977 cookbook, "Book of Great Cookies."

Servings: 24
Servings: 24
Country of Origin: Austria

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