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
|
|
