Ingredients for Marzipan Squares 1968
- 1 sheet (14.1 oz) refrigerated pie crust
- Raspberry Jelly
- 1 cup (2 sticks) unsalted butter, softened
- White Sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups rice flour
- 1/2 teaspoon salt
- Red Food Coloring
- Green Food Coloring
- 2 tablespoons milk
- Almond Flavoring
- Powdered Sugar
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How to Make Marzipan Squares 1968
- Preheat oven to 350°F (175°C). Line a 7x11 inch brownie pan with the pie pastry.
- Spread the raspberry jam evenly over the unbaked pastry.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the vanilla extract and eggs, one at a time, until well combined.
- Gradually add the rice flour and salt, mixing until just incorporated.
- Divide the batter evenly into three separate bowls.
- Stir in green food coloring into one bowl until you reach your desired shade of green.
- Stir in red food coloring into another bowl until you achieve a nice pink color.
- Leave the third bowl of batter white.
- Drop spoonfuls of each colored batter over the jam-topped pastry, creating a marbled effect. Distribute the batters evenly.
- Bake for 30-35 minutes, or until the crust is golden brown and the marzipan is set.
- Let the squares cool completely in the pan before frosting.
- For the frosting, beat together the softened butter, milk, almond extract, and powdered sugar until smooth and creamy.
- Frost the top of the cooled marzipan squares.
- Cut into small squares and serve.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
58g
Fat
19g
Carbs
7g
