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Marzipan Bars


      Yield: 60 Servings


    1/2 c  butter (or margarine )


    1/2 c  light brown sugar,packed

      1 ea egg yolk

      1 t  vanilla

      2 c  all-purpose flour

    1/2 t  baking soda

    1/4 t  salt

    1/4 c  milk

      1 c  red raspberry preserves (or jelly)

           almond filling

           chocolate icing

     60 ea almonds

           **almond filling**

      8 oz almond paste,crumbled

    1/2 c  sugar

      3 T  butter (or margarine )-softened

      1 t  vanilla

      3 ea eggs

      1 ea egg white

           green food coloring-(optional)

           **chocolate icing**

      2 oz unsweetened chocolate

      1 T  butter (or margarine )-softened

      2 c  powdered sugar

      1 t  vanilla

      3 T  milk (up to 4 tbl)

Beat butter until fluffy in medium bowl; beat in sugar, egg yolk, and vanilla.  Mix in combined flour, baking soda, and salt; mix in milk. Spread dough evenly in greased jelly roll pan, 15" x 10"; spread with preserves.  Spread Almond Filling over jelly.  Bake at 350 until light brown, about 35 minutes.  Cool in pan on wire rack.  Spread Chocolate Icing over top; cut into bars.  Top with almonds.


Almond Filling:  Bet almond paste, sugar, butter, and vanilla until smooth; beat in eggs and egg white.  Mix in several drops of food color if desired.


Chocolate Icing:  Heat chocolate and butter in small saucepan over low heat until melted.  Stir in sugar, vanilla, and enough milk to make spreading consistency.



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