FILLING
2 cup c and h powdered sugar - unsifted
1 1/2 cup blanched almonds, ground - (2 cups)
1 egg white
2 tbsp water
CRUST
2 cup all-purpose flour
2 tsp baking powder
1/2 cup c and h powdered sugar - unsifted
1 cup butter or margarine
1/2 tsp vanilla
1 egg
Directions
Filling: Combine sugar and ground almonds and mix thoroughly. Add egg
white and mix. Stir in water to thick consistency. Set aside.
Crust: Combine flour, baking powder and sugar. Cut butter into flour
mixture with pastry blender until evenly distributed. Mix vanilla
with egg; stir into flour mixture. Set aside 3/4 cup dough. Press
remaining dough evenly into 13 x 9 x 2-inch pan. Spread marzipan over
dough. Form remaining dough into 1/2-inch strips and arrange in large
lattice pattern over filling. Bake in 350-degree oven 35 minutes.
Cool completely before cutting into 36 bars (about 2-inches by
1-1/2-inches).
Reprinted with permission from: Powdered Sugar Cookies from the C and
H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias
Servings: 36 bars
Marzipan Bars Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into the distant past, in truth as far back into history as early Egypt, and possibly even further than that. However, sadly, these early records were just basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, there are a couple of interesting cookery books which were published in the 14th Century - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they have no connection with the indian food that appears on menues today, but rather recipes for the types of food prepared for the upper classes of the time. In the 15th century, the Crusaders brought back many new foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new herbs and spices was responsible for an explosion in recipe manuscripts, some of which still exist in private collections. Over the following few centuries, the powerful families of Wesstern Europe tried to serve up the most extravagent meals, and because of this cooks and their recipes increased in prestige. Nevertheless, it was during the 19th century that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording popular recipes of the day. The arrival of TV brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Marzipan Bars recipe.
