Marzipan Bars
Dense chewy texture, good holiday bar.
Steps
Butter a 13x9 inch metal cake pan , line with parchment paper.
Set aside.
In a small saucepan , bring rum to boil , stir in cranberries.
Let cool.
Meanwhile , in bowl , beat butter with sugar until fluffy.
Beat in eggs , one at a time , beating well after each addition , beat in vanilla and almond extract.
In separate bowl , whisk flour ground almonds , baking powder and salt , stir into butter mixture just until combined.
Stir in sliced almonds , cranberry mixture and marzipan.
Scrape into prepared pan.
Bake in centre of 350 oven until golden and cake tester inserted in centre comes out clean , 45 minutes.
Let cool completely in pan on rack.
Dust with icing sugar.
Cut into bars.
Make ahead- layer between waxed paper in airtight container , store for up to 4 days or freeze for up to 1 month.
Ingredients
rum, dried cranberries, butter, granulated sugar, eggs, vanilla, almond extract, all-purpose flour, ground almonds, baking powder, salt, sliced almonds, marzipan, icing sugar