Prep 1 hr 30 mins
Cook 12 mins
I have not tried these but received the recipe from a rather reliable source. Planning these for Christmas and don't want to lose it amongst the piles of loose recipes on my desk. Food coloring paste is more concentrated than the food coloring sold in most supermarkets and yields a deeper more intense color. It is widely available in most cake supply and decorating stores, both storefront and Internet based. If you don't have and not sure if you want to spend the money, feel free to use food coloring. These are time consuming and not a good option for beginner cooks (or the impatient). The effort I am promised is worth it. Thanks Brittany!
- 226.79 g almond paste (not marzipan)
- 354.88 ml unsalted butter, softened to room temperature
- 236.59 ml superfine sugar
- 4 eggs
- 4.92 ml almond extract
- 473.18 ml all-purpose flour (bleached or unbleached)
- 1.23 ml salt
- 0.13-0.26 ml yellow food coloring paste
- 0.13-0.26 ml red food coloring paste
- 0.13-0.26 ml green food coloring paste
- 340.19 g seedless raspberry jam
- 226.79 g semisweet chocolate, chopped
- 141.74 g bittersweet chocolate or 141.74 g dark chocolate, chopped
- 9.85 ml shortening (not butter flavored)
- Pre-heat oven to 350 degrees.
- In a large bowl beat together the butter, eggs, almond extract. Add the almond paste broken up into smaller pieces and blend until creamy. Fold in the flour and salt.
- Split the dough evenly into three smaller bowls. Combine 2-4 drops of yellow paste into the first bowl; repeating with the red and green paste for the second and third bowls. (Note: I like the "no taste" red best though Christmas red might be a better color option.)
- Using a spatula, spread the dough into three 9 by 13 inch pans. Each layer should be about 1/8 inch thick. Brittany notes that disposable pans do not work. Bake for 12 minutes until done. Remove from oven and let cool.
- Once cool remove the first layer from the pan and spread the top with half the raspberry preserves. Warming it a bit may make it easier to spread. Place the middle layer on the top. Add another layer of preserves and the top layer.
- Trim the browned edges and cut the layered sheet into logs about 1 to 1/14 inch wide. You can cut either length or width wise but 9 inch logs are easier to handle than 13 inch logs.
- Melt the chocolate and the shortening together over a double boiler.
- Place the logs onto a large cooling rack with a layer or two of waxed or parchment paper underneath.
- Gently pour the chocolate over the logs allowing chocolate to pour down the sides and encase the cookies in a *thin* layer. You don't need to cover the short sides of the log but you can. Reserve about 1/4 of the chocolate for the bottom layer. Allow the cookies to fully set and the chocolate to become hard and shiny. (You can return the drippings caught by the paper back to the double boiler.) This may take hours depending on the temperature of your home. Remember to remove the chocolate from the heat.
- Once the chocolate shell is firm carefully turn the logs upside down. Reheat the chocolate in the double boiler and using a spatula cover the bottom with a thin layer of chocolate sealing the edges. Allow to cool and set again.
- Take the logs and slice with a smooth sharp knife about 1/2 inch thick. You do not want to crush or squish the cookie.
- Place on trays and serve.