Almond Pink Rose’ Bars-Just a tiny hint of rose water makes them delicate in flavor.

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Base:

1/2 lb. butter

1/2 cup powdered sugar

1/2 cup granulated sugar

3 egg yolks

1 tsp. vanilla

1 tsp. cardamom

2 1/2 cups flour

1/4 tsp. salt

1 1/2 cups raspberry jam

Almond Filling:

1 1/2 lbs. almond paste

10 eggs

3/4 lb. butter

2 cups sugar

2 tsp. vanilla

1 cup flour

1/4 tsp. salt

Icing:

2 cups powdered sugar

7 tablespoons grenadine

1 tablespoon rose water

2 tsp. corn syrup

2 tablespoons butter, room temperature

1/2 cup pistachios , finely chopped

Preheat oven to 350 degrees.

Grease and flour a 12×18 jelly roll pan. Cream the butter and sugars until fluffy. Add the egg yolks and vanilla. Blend in the flour, cardamom, and salt. Press evenly into the bottom of the prepared pan.

Bake until golden, for about 20 minutes. Remove from oven . Spread the raspberry jam over the top.

Prepare the almond filling. In a bowl of a food processor fitted with a metal blade, process the almond paste with the eggs , one third at a time until smooth.

In  a bowl of a mixer, cream the butter and sugar. Blend in the almond mixture and vanilla. Add the flour and salt. Beat until smooth. Pour mixture over the jam-covered crust.

Bake for about 35 minutes, or until the center feels quite firm to the touch.

Remove from the oven and allow to cool completely.

Beat all the icing ingredients except the nuts. Blend well until combined. Sprinkle the nuts evenly over the top. Cut into bars once the icing is completely set.

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