Marzipan Squares 1968

Recipe by andypandy
READY IN: 40mins
YIELD: 24 squares
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pie pastry, to line a 11 x 7 pan
  • 14
    cup raspberry jelly, to cover pastry, about
  • 12
    cup butter
  • 23
  • 12
    teaspoon vanilla
  • 2
    medium eggs
  • 23
    cup rice flour
  • 14
    teaspoon salt
  • 2
    drops red food coloring
  • 2
    drops green food coloring
  • 2
    tablespoons butter
  • 2
    tablespoons warm milk
  • 1
    teaspoon almond flavoring
  • 1 12

DIRECTIONS

  • Line a 7 x 11 brownie pan with your favourite pie pastry.
  • Spread a seedless raspberry jam lightly over unbaked pastry.
  • Beat butter, sugar, vanilla and eggs until fluffy.
  • Add rice flour, and salt.
  • Divide batter into three different bowls.
  • Green food colour into one and mix until desired colour.
  • Red colour into the other and mix well until a nice pink.
  • Leave the third white.
  • Dot a tablespoon of each batter allover the jam topped pastry.
  • leaving a marbling effect.
  • Distributing evenly.
  • Bake 350 degrees for 30- 35 minutes.
  • Cool thoroughly.
  • Frost by blending the remaining butter, milk, almond flavour and icing powder.
  • Make a creamy frosting and frost top of cake.
  • Cut into little squares.