Marzipan Squares 1968

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“nice tiny squares, still a christmas favourite..Have requests to make these all the time..”
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 cup white sugar
  • 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 cups powdered sugar

Directions

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

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