Ingrédients pour Italian Ribbon Cookies
- Marzipan Paste
- 1 ½ cups granulated sugar
- Unsalted Butter
- 2 large eggs
- Almond Extract
- All Purpose Flour
- ¼ teaspoon salt
- Green Food Coloring
- Red Food Coloring
- Raspberry Jam
- Sweet Chocolate
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Comment préparer Italian Ribbon Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the almond layer: In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Gradually add to the wet ingredients, mixing until just combined.
- Divide the dough into thirds. Stir ⅓ cup unsweetened cocoa powder into one third of the dough. In another third, gently fold in ¼ cup finely chopped almonds.
- Spread each dough in thin (⅛ inch) layers on separate prepared baking sheets. Bake for 12-15 minutes, or until edges are lightly golden.
- Once cool, spread a thin layer of seedless raspberry jam over one almond layer. Top with the cocoa layer, then spread another thin layer of jam. Finish with the plain almond layer.
- Once cool completely, frost the top with a simple powdered sugar glaze (2 cups powdered sugar mixed with 2-4 tbsp milk, and vanilla extract to taste) and sprinkle with chopped almonds, if desired.
- Use a sharp knife to carefully cut the stacked layers into rectangular cookies.
- Let the cookies rest for at least 30 minutes before serving to allow the flavors to meld.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
315g
Fat
178g
Carbs
40g
