Marzipan Squares Food

MARZIPAN SQUARES 1968

Steps:

• 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.

MARZIPAN BARS

Steps:

• Line 8 x 8 pan with pie pastry and cover the pastry with layer of raspberry jam.
• Blend butter and sugar thoroughly.
• Add eggs and beat until light and fluffy.
• Add rice flour and salt and beat well.
• Color 1/2 mixture a pale pink and other half green.
• Put spoonfuls of each mixture alternately on jam to cover.
• Bake in 350° oven for 35 minutes.
• Cool and ice with frosting.

MARZIPAN BARS

Steps:

• In a bowl, cream butter and brown sugar. Add egg yolk and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with milk. Press into a greased 15x10x1-in. baking pan. Spread with jelly. , For filling, combine almond paste, butter, sugar, egg white and vanilla in a bowl. Beat in eggs. Add food coloring; mix well. Pour over jelly layer. Bake at 350° for 35 minutes or until set. Cool on a wire rack. , For icing, heat chocolate and butter in a small saucepan on low until melted. Add confectioners' sugar and enough milk to make a smooth icing. Stir in vanilla. Immediately spread over bars. Cover and store overnight at room temperature before cutting.

STRIPED MARZIPAN SQUARES

Steps:

• Divide the marzipan into 4 equal pieces. Work with 1 piece at a time, keeping the other 3 pieces covered with plastic wrap. Dust a work surface with some of the confectioners' sugar and knead the espresso coffee into 1 piece of the marzipan (see page 31) until thoroughly blended (about 2 minutes). Add more confectioners' sugar as needed to keep the marzipan from sticking. Cover this piece of espresso marzipan with plastic wrap while working with another piece. Knead the Grand Marnier and orange food coloring paste into another piece of the marzipan until thoroughly blended (about 2 minutes), adding more confectioners' sugar as needed to keep the marzipan from sticking. Cover this piece of Grand Marnier marzipan while working with the other pieces.
• Dust a work surface with some of the confectioners' sugar and roll out 1 piece of the natural-colored marzipan to a large rectangle (4 by 10 by 1/8 inch thick). Roll out the espresso marzipan to a rectangle the same size as the natural marzipan. Brush the natural marzipan with some of the beaten egg white and then position the espresso marzipan on top of the natural marzipan, aligning the edges.
• Dust a work surface with some of the confectioners' sugar and roll out the remaining piece of natural marzipan to a rectangle the same size as the other pieces. Brush the espresso marzipan with egg white and position the natural marzipan on top of it, aligning the edges.
• Dust a work surface with some of the confectioners' sugar and roll out the piece of Grand Marnier marzipan to a rectangle the same size as the other pieces. Brush the natural marzipan with egg white and position the Grand Marnier marzipan on top of it, aligning the edges.
• With a sharp knife, trim off all the edges to make them smooth and even, then cut the striped marzipan into 1-inch squares. Line a baking sheet with parchment or waxed paper. Place the marzipan squares on the paper and let them air-dry at room temperature (about 1 hour).
• Place each square in a paper candy cup. In a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 2 weeks in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.
• Substitute other flavors for the espresso and orange-flavored liqueur. Substitute other food coloring pastes for the orange to coordinate with the flavors.

CANADA SQUARES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
• Whisk together 1 cup flour and 2 tablespoons confectioners' sugar; cut in 1/2 cup butter until mixture resembles fine crumbs. Pat mixture evenly into prepared pan.
• Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat white sugar and 1/2 cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat rice flour into egg mixture until well combined; stir in food coloring until batter reaches desired shade of red. Spread batter evenly over jam layer.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
• Beat 2 cups confectioners' sugar and 1/3 cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Spread icing evenly over cooled bars.
• Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.

MARZIPAN CHOCOLATE SQUARES

Steps:

• Place 6 ounces of the chocolate in a 1-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove the pan from the heat and pour into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the bowl tightly, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the mixture sit at room temperature for several hours or overnight until completely set and thick.
• Dust a work surface with some of the confectioners' sugar. Divide the marzipan into quarters. Roll out each piece to a 6-inch square and trim off the rough edges. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the chocolate cream. Line a baking sheet with parchment or waxed paper. Place 2 of the marzipan squares on the paper and pipe lines of chocolate very close together on top of the marzipan squares, leaving a 1/4-inch clear border around the edges. Top each with another square of marzipan, aligning the edges evenly. Cover the marzipan squares with plastic wrap and chill in the refrigerator for 2 hours or the freezer for 45 minutes. With a sharp knife, cut the 6-inch squares into 1-inch squares, then return the squares to the freezer for 30 minutes. Remove the squares from the freezer and bring to cool room temperature so the outer coating won't crack when they are dipped.
• Line a baking sheet with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Dip each square in the tempered chocolate, coating it completely. With a dipper or fork, remove the square from the chocolate, carefully shake off the excess chocolate, and turn the square out onto the paper. Repeat with the remaining squares. After dipping 4 squares, press the tines of a fork into the top of each square to create a line design before the chocolate sets up.
• Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Place the squares in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 1 month in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.