Cashews, Chocolates and Marzipan Bar Cookies

6 tablespoons (3 ounces) unsalted butter

¾ cup (4.5 ounces) white chocolate chips (I used Ghirardelli)

1½ cups (6¾ ounces) all-purpose, unbleached flour

1 teaspoon baking powder

½ teaspoon sea salt

½ cup (3.5 ounces) dark brown sugar, loosely packed

6 tablespoons drained unsweetened organic applesauce (from about ½-cup undrained)

12 packets organic stevia (equal to ½-cup sugar)

2 large eggs

1 tablespoon vanilla extract

4 ounces marzipan, chopped into small pieces

1 cup chopped cashews, toasted

¼ cup (1.5 ounces) dark chocolate chips

Place the oven rack in the center position and begin heating the oven to 350 degrees. Spray the interior bottom and sides of an 8-inch by 8-inch baking pan with vegetable oil. Line the pan's bottom with parchment paper and spray the parchment with vegetable oil. Set aside.

Add the flour, baking powder and salt to a medium mixing bowl and whisk together until combined. Set aside.

Place the butter and half of the white chocolate chips in a heatproof bowl. Microwave until the butter melts, then stir together until the white chocolate melts fully. (This can also be done in a saucepan on the stovetop over medium-low heat.)

Let the butter mixture cool slightly, then add the brown sugar, drained applesauce and stevia and whisk until combined.

Add the eggs, one at a time, whisking until fully mixed in. Mix in the vanilla. Add the flour mixture and mix until the batter just comes together.

Using a large rubber spatula, fold in the marzipan, toasted cashews and remaining white chocolate chips and dark chocolate chips. Transfer the batter to the prepared and bake for 25 to 30 minutes, or until golden and set but still slightly soft in the middle to the touch.

Cool completely before slicing. Makes 32, 1-by-2-inch bar cookies.

Nutrition values per cookie: 124 calories (52 percent from fat), 7.3 g fat (3.4 g saturated fat), 14 g carbohydrates, 7 g sugars, 0.6 g fiber, 2.4 g protein, 19 mg cholesterol, 60mg sodium.

Toasting cashews: Once the oven reaches 350-degrees, place cashews in a single layer in a sheet pan and roast for 12-13 minutes, turning twice.

Substitution: 4 ounces almond paste may be substituted for the marzipan.

Don Mauer