Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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These strawberry marzipan bars are European-inspired and have a very special flavor and texture that makes them rich and extra elegant!
Heat oven to 350°F. Grease and flour 8-inch square baking pan; set aside. Combine all crust ingredients in small bowl . Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of prepared pan. Bake 15-20 minutes or until edges are lightly browned.
Spread preserves to within 1/4 inch of edge. Combine all remaining filling ingredients in same bowl. Beat at low speed, scraping bowl often, until well mixed. Sprinkle filling mixture over preserves. Continue baking 20-25 minutes or until edges are lightly browned. Cool completely.
Stir together powdered sugar and 1/2 teaspoon almond extract in small bowl. Gradually stir in enough milk for desired drizzling consistency. Drizzle over cooled bars; cut into bars.
Dietary Fiber: 0g
One of my favorite recipes. So easy and so very yummy! I have been making it for about 10 years or more. I substitute raspberry for the strawberry. Not sure how I started doing this, but it is now my favorite way to prepare this recipe.
I too have been making this recipe since I was little girl (10; I am now 33!) it is always a hit! One pan is never enough!
I have been making this recipe since I was a young girl. Absolutely LOVE it. It can tend to be on the sweet side so over the years and with experience I've learned to adapt recipes. For this recipe I cut the brown sugar to 1/4 cup for the crust and 1/4 cup for the filling. Not much but it does make just enough of a difference. You can leave the almond extract out too but I wouldn't recommend it. It really adds a little something to the whole flavor of the bar.Another tip... for a 9x13 pan simply make 1 1/2 recipes.
A friend of mine made me a double batch of these as a birthday gift when I was pregnant - my FAVORITE treat :) I put some in the freezer b/c I knew I couldn't eat the whole pan (well...I'm sure I could have, but I knew I shouldn't). These are even delicious as a frozen treat!I made them myself a couple times and subbed half the white flour with whole wheat flour and added some oatmeal to the topping. Yum yum :) It doesn't necessarily make it "healthier" but I feel better eating it!
One of my very favorite bar cookies ever. I love anything made with strawberries and/or almonds! Be forewarned, one pan is not enough! :
This is a great cookie bar! It is a nice change to have the strawberry paired with the almond, which is not as commonly used.My only recommendation.......double the recipe as an 8" pan is just a tease!!!! I used an 9x13 pan with a double recipe!
These bars are AWESOME!!!! I love almond anything and they are wonderful. Very rich and yummy!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1882
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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