Date marzipan bars

Name: Date marzipan bars
Cook time: 1 h
Total time: 1 h
Yield: 36
Ingredients: 100 g dried dates (without stone); 20 g soft butter; 1 TABLESPOON brown rum; 25 g ground almonds (with skin); 250 g Marzipan paste; 1 Egg (Gr. M); 60 g + some icing sugar; 30 g Flour; 1 TEASPOON Whipped cream; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 36

100 g dried dates (without stone)
20 g soft butter
1 TABLESPOON brown rum
25 g ground almonds (with skin)
250 g Marzipan paste
1 Egg (Gr. M)
60 g + some icing sugar
30 g Flour
1 TEASPOON Whipped cream
baking paper

Directions

1
Roughly chop dates. Mix with butter and rum in the universal chopper to a creamy mixture. Stir in almonds. Pour the date cream into a piping bag with a small perforated spout and set aside.
2
Dice marzipan. Separate egg. Knead egg white, 60 g icing sugar, flour and marzipan with the dough hooks of the mixer to a smooth mass.
3
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Line a baking tray with baking paper. Divide the dough into three. Form each into a strand (approx. 40 cm long; 1.5 cm Ø) on a work surface dusted with icing sugar.
4
Press one groove into each strand of dough with the handle of a wooden spoon. Whisk the egg yolk and cream. Spread a thin layer of the dough strands. Pour date cream into the grooves. Cut the strands of dough into pieces about 4 cm long and lay them on the baking tray.
5
Bake in a hot oven for about 20 minutes. Leave to cool on cake racks.