Total Time
Prep 15 mins
Cook 45 mins

Dense chewy texture, good holiday bar.

Ingredients Nutrition


  1. Butter a 13x9 inch metal cake pan, line with parchment paper.
  2. Set aside.
  3. In a small saucepan, bring rum to boil, stir in cranberries.
  4. Let cool.
  5. Meanwhile, in bowl, beat butter with sugar until fluffy.
  6. Beat in eggs, one at a time, beating well after each addition, beat in vanilla and almond extract.
  7. In separate bowl, whisk flour ground almonds, baking powder and salt, stir into butter mixture just until combined.
  8. Stir in sliced almonds, cranberry mixture and marzipan.
  9. Scrape into prepared pan.
  10. Bake in centre of 350° oven until golden and cake tester inserted in centre comes out clean, 45 minutes.
  11. Let cool completely in pan on rack.
  12. Dust with icing sugar.
  13. Cut into bars.
  14. Make ahead- Layer between waxed paper in airtight container, store for up to 4 days or freeze for up to 1 month.
Most Helpful

Heavenly! I used 2 cups whole wheat flour instead of the 2 1/2 cups all purpose flour, and they turned out perfectly. These are very beautiful for a Christmas or holiday goody, and I think I'm going to add this to the usual list of treats I make for gifts each year.

Libby Sproat December 10, 2002

These came out scrumptious! Next year I`ll bake them in a larger pan. So I`d have more bars to go around. They do rise alot! Great!

Rita~ December 03, 2002

Having a coffee and a marzipan bar as I sit and type this, mmm mmmm, the marzipan flavour through this bar is divine. I used rum and craisins. Very good!

Evie* December 18, 2001