Let bars cool before lifting them out of the pan by the excess parchment paper and slicing. Bars may seem a bit raw but are supposed to be that way!ĥ. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse. Bake for 20-23 minutes, until the edges are set and golden but the center is still slightly under baked. Guava and Almond Paste is a beauty with cheese plates, especially a creamy camembert and brie, or for those who like a high fruit paste to replace jam. Pour the flour, cornstarch, baking soda, and salt over the wet ingredients and mix everything together until just combined. Stir in the slivered almonds and marzipan clumps last.Ĥ. In a large bowl, vigorously whisk together the oil, sugars, egg, and extracts until smooth.ģ. Add the remaining 1/2 cup of all-purpose flour and the almond paste to the remaining dough, and crumble it all together. Spread the berry mixture on top of the dough in an even layer. Add the egg white, salt, and almond extract, processing or mixing until the mixture comes together and forms a malleable ball. Spread mixture evenly over raspberry filling.
Place almond paste, sugar, and butter into a food processor.
In a small bowl, toss together the remaining 1/2 cup sugar with the lemon juice, cornstarch, and berries. Spread cooled raspberry filling evenly over crust. Line an 8" square baking pan with parchment paper, leaving some excess hanging over the rim for easy removal later.Ģ. Press half of the dough into your prepared pan. 3 tablespoons marzipan, broken into small clumpsġ.
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