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Marzipan Squares

 Marzipan Squares
With rum-soaked cranberries in sweet homemade marzipan, these chewy bars are perfect for the holidays. Dust the cooled squares with confectioners’ sugar for a pretty presentation.
48 ServingsPrep: 30 min. + chilling Bake: 45 min. + cooling

Ingredients

  • MARZIPAN:
  • 1 cup blanched almonds
  • 1 cup confectioners' sugar, divided
  • 1 teaspoon almond extract
  • 1 teaspoon light corn syrup
  • 1 tablespoon egg white
  • BATTER:
  • 1/4 cup spiced rum or brandy
  • 1 cup dried cranberries
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup ground almonds
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sliced almonds
  • 1 tablespoon confectioners' sugar

Directions

  • For marzipan, place almonds and 1/4 cup confectioners' sugar in a
  • food processor; cover and process until blended. Add the extract,

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Marzipan Squares (continued)

Directions (continued)

  • corn syrup and remaining confectioners' sugar; cover and process for
  • 1 minute. Add egg white; process until mixture forms a ball. Remove
  • and wrap in plastic wrap. Refrigerate for 1 hour or until firm.
  • Meanwhile, in a microwave, heat rum on high until it begins to boil,
  • about 30 seconds. Stir in cranberries; set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • extracts. Combine the flour, ground almonds, baking powder and salt.
  • Stir into creamed mixture just until combined. Chop marzipan into
  • 1/4-in. pieces; add marzipan, rum mixture and almonds to creamed
  • mixture.
  • Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 40-45 minutes or until a toothpick inserted near the center comes
  • out clean. Cool on a wire rack. Dust with confectioners' sugar.
  • Yield: 4 dozen.