Marzipan Squares 1968
Indulge in a sweet taste of nostalgia with Marzipan Squares 1968, a delightful retro-inspired dessert that layers buttery shortbread, velvety marzipan, and a rich almond topping for a sophisticated treat. This recipe combines the natural sweetness of almond meal with the subtle fragrance of vanilla and almond extracts, creating a harmonious medley of flavors in every bite. Perfectly golden and lightly dusted with powdered sugar, these squares are as stunning to serve as they are delicious to eat. With just 20 minutes of prep time and 25 minutes in the oven, these marzipan squares are an ideal dessert for elegant gatherings, festive celebrations, or simply satisfying your sweet tooth. Be sure to make enough—these irresistible almond treats won’t last long!
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Recipe Information
Ingredients
- 200 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 200 grams All-purpose flour
- 100 grams Almond meal (finely ground almonds)
- 2 pieces Egg, large
- 150 grams Marzipan
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 20 grams Powdered sugar (for dusting, optional)
Instructions
Preheat the oven to 175°C (350°F) and line a 9x9 inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal later.
In a mixing bowl, cream together 150 grams of the butter and 50 grams of sugar until light and fluffy. This forms the base of the shortbread layer.
Gradually stir in the all-purpose flour until a crumbly dough forms. Press this mixture evenly into the prepared baking pan to form a flat, compact layer.
Bake the shortbread base for 10-12 minutes, or until slightly golden on the edges. Remove from the oven and let it cool slightly while preparing the topping.
In another mixing bowl, beat together the remaining 50 grams of butter and 50 grams of sugar. Add the almond meal, eggs, vanilla extract, and almond extract, and mix until smooth and creamy.
On a lightly floured surface, roll out the marzipan into a thin sheet roughly the same size as your baking pan. Gently lay the sheet of marzipan over the cooled shortbread base, smoothing out any wrinkles.
Spread the almond topping mixture evenly over the marzipan layer, ensuring it reaches all the edges.
Bake in the oven for an additional 13-15 minutes, or until the top is golden and just set. Allow the squares to cool completely in the pan.
Once cooled, use the parchment paper overhang to lift the entire block out of the pan. Transfer to a cutting board and cut into 16 squares.
Dust with powdered sugar before serving if desired. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.7 g | 306% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 325.5 g | 118% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 150.1 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 450 mg | 35% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1319 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
