Italian Wedding Cookies II

Recipe by Tonkcats
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces almond paste
  • 1 12
    cups butter
  • 4
    large eggs
  • 1
    teaspoon almond extract
  • 14
    teaspoon salt
  • 1
    (12 ounce) jar seedless raspberry jam
  • 1
    (12 ounce) package semisweet chocolate morsels, melted
  • food coloring (green, yellow and red)
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DIRECTIONS

  • Preheat oven to 350°F (175°C).
  • In a large bowl break up the almond paste. Add the softened butter, sugar, eggs and almond extract. Beat batter until light and fluffy.
  • Beat in the flour and the salt. Split the batter into thirds and add enough of the three different food colorings to each third to color the batter nicely.
  • Spread the batters into three 9 x 13 and 1/4-inch deep aluminum baking pans. Be sure the batter is only about 1/8-inch thick or it will rise to high.
  • Bake at 350°F (175°C) for 12 minutes.
  • Cool. Remove baked and cooled cakes from pans and place on a cookie sheet or cutting board.
  • Heat the jam and spread between the layers as you stack them.
  • Spread the melted chocolate over the top layer and refrigerate. When stiff remove cookies from the refrigerator and let chocolate soften slightly before cutting into small rectangles.
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