|All purpose flour||2 Cup (32 tbs)|
|Cold butter/Margarine||1 Cup (16 tbs), cut in to 8 chunks|
|Ice cold water||1⁄4 Cup (4 tbs)|
|Almond paste/18 ounce can almond paste||1 Cup (16 tbs) (Homemade)|
|Sugar||1 Cup (16 tbs)|
Place steel blade in work bowl; add flour and butter.
Process with on/off turns till mixture resembles cornmeal.
Have ice cold water in cup.
With machine running pour ice cold water all at once through feed tube.
Process about 20 seconds or till most of mixture is crumbly (some dry areas may still be visible).
Remove dough and use hands to form it into a ball; divide in half.
Wrap in waxed paper; chill several hours or overnight.
To make filling, reinsert steel blade in work bowl; crumble Homemade Almond Paste into work bowl.
Add sugar, eggs, and vanilla; process till smooth.
To prepare bars, let chilled dough stand at room temperature about 30 minutes or till just soft enough to handle.
On lightly floured surface roll half the dough to 14x10-inch rectangle.
Place in bottom and 1/2 inch up the sides of a 13x9x2-inch baking dish.
Spread filling over dough to within 1/2 inch of pastry edge.
Roll out remaining dough to 14x10-inch rectangle; place atop filling.
Press edges to seal.
Bake in 400° oven 30 to 35 minutes.
Cool; cut into bars.