1/2 lb. almond paste
1 egg white
1/2 tsp. almond extract
1/2 c. confectioners' sugar, sifted
1 1/2 c. flour, sifted
3/4 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. salt
6 tbsp. butter
1/2 c. packed light brown sugar
1/4 c. dark corn syrup
1/3 c. sour cream
1 egg yolk

Break up almond paste in bowl, beat in egg white and almond extract. Slowly beat in powdered sugar until mixture is smooth. Turn onto well floured wax paper and pat into a 7 1/2 inch square. Sprinkle with flour. Cover with wax paper. Refrigerate until firm, 1 hour or more.

Sift flour, baking soda, cinnamon, ginger and salt. Set aside. Beat butter and sprinkle in brown sugar slowly, continuing to beat. Add corn syrup, sour cream, egg yolk and beat until fluffy. Stir in flour mixture until batter is smooth.

Spread 1/2 of batter in a greased 8 x 8 inch pan. Place sheet of marzipan on top. Spread remaining batter on top with a wet spatula. Bake at 350 degrees for 45 minutes. Cool 10 minutes. Turn out on a wire rack and cool completely. Cut into small bars. Store in a single layer.