Reviewed: Mar. 13, 2012

I have not tried this yet tomorrow i will but i have a recipe for marzipan as one review said how it is expensive so here we go 1 cup confectioners sugar and 1 cup regular sugar2 cups blanched almonds 2Tablespoon brandy 1 extra large egg 1 teaspoon of almond extract put almonds, in blender and mix untill it will look like very fine bread crumbs loosen any clumps add sugar use blender or by hands, sift confectioner sugar and stir well, in another bowl beat egg and brandy and almond extract set the bowl over a pan of hot water or use double broiler beat until custard thickens slightly pour custard into the almond mix ture blend together it may take a little while for the sugar to dissolve and the oils from almonds to emerge at this point you should have a workable paste if you feel there is not enough liquid you can add more brandy but i didnt it should mold into a ball easly if it is to soft to make a ball you can add more almonds and sugar it is important at this point to wrap ball in wax paper or cling film and wrap tight so as it does not dry out i made this recipes as it is written so i hope you enjoy it as it is the best

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Reviewer:

katie1924

Reviewed: Feb. 20, 2012

These were very easy to make! I used a full 16 oz. jar of raspberry jam, and for the crust I used almond filling instead of the paste. I couldn't get myself to purchase paste for $5.49, though the filling was good enough at $3.69 a can.

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Reviewer:

MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

Reviewed: Feb. 14, 2012

These are sooo good! A new favorite for my family. Very easy, fast recipe that produced excellent results. I used a can of Solo Raspberry Pastry and Cake Filling in place of the jam and it worked out great. We love coconut but I thought 1/2 cup was going to be too much so I just sprinkled coconut on top until it looked like enough. These won't last long around here and I will be making them again soon. Thanks for sharing!

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Reviewer:

abapplez

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Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Jan. 19, 2012

Excellent recipe. I've also made using cranberry sauce. Thanks for sharing

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Reviewer:

GPCONLON

Reviewed: Dec. 25, 2011

Just made these for Christmas Eve - delicious! The only change I made was to use homemade black cherry jam instead of raspberry. Love the almond flavor. The dough was soft, almost like an almond macaroon. These will be made again next year!

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Reviewer:

mms

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Dec. 14, 2011

the fanciest dessert i've ever made. but worth it. =)

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Reviewer:

sonalcooks

Cooking Level: Intermediate

Reviewed: Dec. 14, 2011

This is the second time making these. I made them last Christmas. Everyone loved these and they look impressive also. Two notes: I find the almond paste doesn't get combined evenly into the butter, so next time I will shred the almond paste on a box grater into the butter, making it alot finer. Also, I didn't use foil. I used parchment paper (only) and it was FANTASTIC especially once the meringue had been baked. The whole bar (and paper) had shrunk away from the glass pan enough to just lift out cleanly and easily.

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Reviewer:

Nada

Reviewed: Nov. 7, 2011

Total hit. I have to agree with other reviewers, though, that a little longer in lower heat for the second bake might have been good to set up the topping. It was good, but kind of hard to eat because it was pretty gooey. Maybe not a bad thing, though. I gave them all away and now I'm sorry I did.

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Reviewer:

ponystorm

Reviewed: Sep. 22, 2011

Didn't have a mixer, so I beat the meringue by hand for about 2 hours, it didn't quite get stiff enough, but I finished the recipe anyway and everyone loved it. Soooo good

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Reviewer:

Calieening

Cooking Level: Beginning

Living In: Baltimore, Maryland, USA

Reviewed: Mar. 11, 2011

OK, these aren't even out of the oven yet, but just a word of warning to bakers out there that are going to try this recipe: Use the Meringue II recipe on this website and not the meringue instructions that come with this recipe ~ they DON'T work!! I wasted 3 egg whites and 1/2 cup of sugar...down the drain. It never set up even stiff peaks. The Meringue II recipe started forming nice peaks almost immediately, so I knew it would be right. It looked ok when I put it in the oven; let's hope it tastes good, 'cause right now I'm kind of ticked; I don't like wasting time or money, and tonight I did both.

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