Ingredients for Italian Wedding Cookies Ii
- 8 ounces almond paste
- 1 cup (2 sticks) softened unsalted butter
- White Sugar
- 2 large eggs
- 1 teaspoon almond extract
- All Purpose Flour
- ½ teaspoon salt
- Seedless Raspberry Jam
- Semisweet Chocolate Morsels
- Food Coloring
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How to Make Italian Wedding Cookies Ii
- Preheat oven to 350°F (175°C).
- In a large bowl, break up 8 ounces of almond paste.
- Add 1 cup (2 sticks) softened unsalted butter, 1 ½ cups granulated sugar, 2 large eggs, and 1 teaspoon almond extract.
- Beat with an electric mixer until light and fluffy (about 3-5 minutes).
- Gradually beat in 3 cups all-purpose flour and ½ teaspoon salt until just combined.
- Divide the dough into three equal portions. Add gel food coloring (red, green, and yellow work well) to each portion until you reach your desired color.
- Spread each colored dough into a separate 9 x 13 inch aluminum baking pan, ensuring the batter is only about ⅛ inch thick.
- Bake for 12 minutes, or until edges are lightly golden.
- Let the cakes cool completely in the pans.
- Once cooled, carefully remove the cakes from the pans and place them on a cutting board.
- Heat ½ cup apricot jam or your preferred jam until it is spreadable.
- Spread a thin layer of jam between each layer of colored cake, stacking them on top of one another.
- Melt 6 ounces of semi-sweet chocolate chips. Spread evenly over the top layer.
- Refrigerate for at least 2 hours, or until the chocolate is firm.
- Once firm, let the chocolate soften slightly at room temperature before cutting into small rectangles.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
70g
Fat
33g
Carbs
8g
