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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 Cassyjean - Torrington, CT Aug 22, 2009
15 min 30 min 45 min
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