Cinnamon Bars
- 10 ounces almond paste
- 5 ounces confectioners sugar
- White 1 egg
- 1/2 teaspoon cinnamon
Mix same as Macaroons. Dredge a board with sugar, knead mixture slightly, and shape in a long roll. Pat, and roll, roll, roll one-fourth inch thick, using a rolling pin. After rolling the piece should be four inches wide. Spread with frosting made of white of one egg and two-thirds cup confectioners sugar beaten together until stiff enough to spread. Cut in strips four inches long by three-fourth inch wide. This must be quickly done, as a crust soon forms over frosting. To accomplish this, use two knives, one place through mixture where dividing line is to be made, and the other used to make a clean sharp cut on both sides of first knife. Knives should be kept clean by wiping on a moist cloth. Remove strips as soon as cut, to a tin sheet, greased with lard and then floured. Bake 20 minutes on center grate in slow oven.
Submitted by Aug 22, 2009
15 min 30 min 45 min
15 min 30 min 45 min