Italian Wedding Cookies II
Nutrition :
164 calories,
4.2 stars -
based on 163 reviews
Yield : 3 dozen
Ingredients
-
8 ounces almond paste1 Β½ cups butter, softened1 cup white sugar4 eggs1 teaspoon almond extract2 cups all-purpose flourΒΌ teaspoon salt5 drops green food coloring5 drops yellow food coloring5 drops red food coloring1 (12 ounce) jar seedless raspberry jam, heated1 (12 ounce) package semisweet chocolate chips, melted
Directions
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Preheat oven to 350 degrees F (175 degrees C).Break almond paste into a large bowl, and beat in butter, sugar, eggs, and almond extract until light and fluffy. Beat in the flour and salt. Split batter into three equal portions, mixing one portion with green food coloring, one with yellow, and one with red. Spread each portion out to 1/4 inch thickness into the bottom of an ungreased 9x13 inch baking pan.Bake each layer for 12 to 15 minutes in the preheated oven, until lightly browned. Allow to cool.On a cookie sheet or cutting board, stack the cakes, spreading tops of the first two layers with raspberry jam. Spread melted chocolate over top of the third layer. Chill in the refrigerator 1 hour, or until jam and chocolate are firm. Slice into small rectangles to serve.
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