Italian Wedding Cookies Ii Recipes

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ITALIAN WEDDING COOKIES II

This recipe is an old time favorite of ours. All the kids love these and so do we! Hope you get all the nice compliments as I do when you make them.

Provided by Tonkcats

Categories     Dessert

Time 12m

Yield 36 cookies

Number Of Ingredients 10



Italian Wedding Cookies II image

Steps:

  • 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.

8 ounces almond paste
1 1/2 cups butter
1 cup white sugar
4 large eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/4 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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