Ann has a talent for dreaming up simple and flavorful recipes. Her tastes are wide-ranging and she enjoys fine dining as much as discovering and experiencing the best fast food. Over her years of working as a recipe developer and food editor, she has compiled an impressive library of recipes that she continually mines for ideas and inspiration.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
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
sounds just like to almond bars i loved when i lived in England
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!
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1882
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
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.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!