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butter all-purpose powdered sugar filling strawberry preserves orange marmalade weight Cream Cheese vanilla powdered sugar
Viewed: 52 - Published at: 2 years agoIngredients
- FOR THE CRUST:
- 3/4 cups Butter, Melted
- 2-1/2 cups All-purpose Flour
- 1 cup Powdered Sugar
- FOR THE FILLING:
- 1 can (8 Oz. Size) Almond Paste
- 1/2 cups Strawberry Preserves
- 1/2 cups Orange Marmalade
- FOR THE TOPPING:
- 8 ounces, weight Cream Cheese, Softened
- 1/2 teaspoons Vanilla Extract
- 3/4 cups Powdered Sugar
Method
- To make the crust, in a large bowl, mix melted butter with flour and powdered sugar, until crumbly. Remove 1/3 cup of mixture for topping and set aside.
- Press the remaining crust into the bottom of a baking sheet. I used a cannoli tube to roll the dough evenly into the pan.
- Carefully spread almond paste onto dough using a butter knife or the back of a spoon. Spread strawberry preserves on one side of the crust and the orange marmalade on the other side. (You can change up your filling flavors if you choose, using about 1 cup total for the whole pan. Raspberry preserves are delicious too.)
- In a mixer, beat cream cheese with vanilla and powdered sugar. Spoon into a pastry bag (I used tip 48) and make diagonal lines on top of filling. Sprinkle with reserved crust mixture.
- Bake in a 350°F oven for 30 minutes. Remove and cool completely. Cut into about 3 dozen squares. I cut mine even smaller, and it made about 60 small rectangles. You can place these on a cookie sheet and stick in the freezer. After 30 minute, remove from the cookie sheet and place in a Ziploc bag or airtight freezer safe container. When ready to serve, allow to thaw on counter for at least 1 hour.
- Enjoy!
