These strawberry marzipan bars are European-inspired and have a very special flavor and texture that makes them rich and extra elegant!
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1 1/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
3/4 cup strawberry preserves
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter, softened
1/2 teaspoon almond extract
1/2 cup powdered sugar
1 to 2 teaspoons milk
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.
Explore reviews fromour online community
I tried this recipe 2 weeks ago and I've made it 3 times since. I stick to the lower of the baking times so the edges are soft. Absolutely delicious.
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.