Viennese Marzipan Bars

For the crust:
Pre-heat oven to 375 F. Grease a 8x8-inch baking pan. Sift together the
flour and the baking powder and set aside. In a small bowl with an electric
mixer, beat the butter until creamy. Add the sugar and beat until mixture
is light and fluffy. Beat in the egg yolk and milk. Gradually mix in the
flour mixture. Press into the bottom of prepared pan. Bake for 12 to 15
minutes or until just barely golden around the edges.

For the filling:
Meanwhile, place the preserves in a small bowl and stir to soften. In a
food processor, process the almonds to a find powder. In a bowl, stir
together the almonds, sugar and salt. Add the egg and egg white, vanilla,
almond extract, and 2 or 3 drops of food coloring. Mix until thoroughly
blended. Spread the preserves in a thin layer over the hot crust, leaving a
1/2-inch border. Spread the almond filling evenly over the preserves. Bake
25 minutes or until the top barely springs back when lightly pressed with a
fingertip. Cool completely.

For the glaze:
In the top of a double boiler over hot (not boiling) water, melt the
chocolate and butter and stir till smooth. Stir in the powdered sugar,
vanilla and water and stir again until completely smooth. Pour the glaze
over the cooled almond filling and spread into a thin, even layer. Let cool
until set, 1 to 2 hours. With a sharp knife, cut around the sides of pan to
release. Cut into 24 bars.

Note: This recipe is adapted from the recipe in Maida Heatter's classic 1977 cookbook, "Book of Great Cookies."

Things you may need to make this recipe:

Limited Edition Metal Food Processor MP14 from Cuisinart