Marizipan Bars

By LoriCaputo

Ingredients

• 1/4 cup (50 mL) rum or brandy
• 1 cup (250 mL) dried cranberries
• 1 cup (250 mL) butter, softened
• 2 cups (500 mL) granulated sugar
• 4 eggs
• 1 tbsp (15 mL) vanilla
• 1/2 tsp (2 mL) almond extract
• 2-1/2 cups (625 mL) all-purpose flour
• 1/2 cup (125 mL) ground almonds
• 2 tsp (10 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) sliced almonds
• 1 pkg (200 g) marzipan, diced
• 1 tbsp (15 mL) icing sugar

Preparation

Step 1

Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
In small saucepan, bring rum to boil; stir in cranberries. Let cool.
Meanwhile, in bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition; beat in vanilla and almond extract.
In separate bowl, whisk flour, ground almonds, baking powder and salt ; stir into butter mixture just until combined. Stir in sliced almonds, cranberry mixture and marzipan. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, 45 minutes. Let cool completely in pan on rack. Dust with icing sugar. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; store for up to 4 days or freeze for up to 1 month.)