Source: C and H Sugar Kitchen
2 cups confectioners' sugar, unsifted
1 1/2 cups blanched almonds, ground
1 egg white
2 tablespoons water
Combine sugar and ground almonds and mix thoroughly. Add egg white and mix. Stir in water to thick consistency. Set aside.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup confectioners sugar' sugar, unsifted
1 cup butter or margarine
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Combine flour, baking powder and sugar. Cut butter into flour mixture with pastry blender until evenly distributed. Mix vanilla extract with egg; stir into flour mixture. Set aside 3/4 cup dough. Press remaining dough evenly into 13 x 9-inch pan. Spread marzipan over dough. Form remaining dough into 1/2-inch strips and arrange in large lattice pattern over filling. Bake for 35 minutes. Cool completely before cutting into 36 bars (about 2 x 1 1/2 inches).