Nicole thinks this recipe is from the depression or something because obviously there is no real "marzipan" in here.. the only remotely almond part is in the frosting.
Next time I make these I might put a little almond in the red & green part too, because that's the part that has the texture of marzipan, what with the rice flour and all... although the original way is pretty good too.
1 c. + 2 Tbsp. butter (2 sticks and some change)
1 c. flour
1/4 + 2/3 c. sugar
2/3 c. rice flour
1/2 tsp. salt
red & green food coloring
1 tsp almond extract
1 1/2 c. powdered sugar
2 T. warm milk
1. Cream together 1/2 c. (1 stick) butter, flour and 1/4 c. sugar. Press into bottom of ungreased 8x8 pan, bake at 350 degrees for 20 minutes. Let cool, spread with a layer of raspberry jam.
2. Beat together 1/2 c. butter, 2/3 c. sugar, and eggs until fluffy. Add in rice flour and salt. Beat well and separate into 2 bowls. Color one red and the other green. Drop small spoonfuls of each color alternately on shortbread base (like a checkerboard pattern?) Bake at 350 for 35 minutes. Cool completely.
3. Frosting: 2 T. butter, almond flavoring, powdered sugar and milk. Beat together and spread over the top of cooled bars.