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Italian Wedding Cookies II

SUBMITTED BY: Donna  PHOTO BY: nikki4187 

"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 I do when you make them."
Italian Wedding Cookies II Recipe
RECIPE RATING:
This recipe has been rated 36 times with an average star rating of 4.8
Read Reviews (29)
PREP TIME  20 Min
COOK TIME  45 Min
READY IN  2 Hrs
Original recipe yield 3 dozen

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 8 ounces almond paste
  • 1 1/2 cups butter, softened
  • 1 cup white sugar
  • 4 eggs
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 5 drops green food coloring
  • 5 drops yellow food coloring
  • 5 drops red food coloring
  • 1 (12 ounce) jar seedless raspberry jam, heated
  • 1 (12 ounce) package semisweet chocolate chips, melted

What to Drink?
Wine Port
Hot Non-Alcoholic Coffee

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break almond paste into a large bowl, and beat in butter, sugar, eggs, and almond extract until light and fluffy. Beat in the flour and salt. Split batter into three equal portions, mixing one portion with green food coloring, one with yellow, and one with red. Spread each portion out to 1/4 inch thickness into the bottom of an ungreased 9x13 inch baking pan.
  3. Bake each layer for 12 to 15 minutes in the preheated oven, until lightly browned. Allow to cool.
  4. On a cookie sheet or cutting board, stack the cakes, spreading tops of the first two layers with raspberry jam. Spread melted chocolate over top of the third layer. Chill in the refrigerator 1 hour, or until jam and chocolate are firm. Slice into small rectangles to serve.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed on Dec. 17, 2003 by DIANACIARRA 
I absolutley loved these cookies. They require 8oz's of almond paste in the recipe, but most... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed on Nov. 2, 2005 by Tina C. 
to make this already wonderful recipe even better use Almond Filling instead of the almond... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed on Dec. 16, 2002 by JBOUDREAUX 
HEAVEN ... tastes EXACTLY like the layered cookies you get at an Italian bakery. If you want... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed on Dec. 17, 2003 by DICCTL 
Excellent! If you cut up into pieces before the entire sheet is perfectly chilled, it makes it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed on Dec. 22, 2005 by TARA1972 
WONDERFUL! Taste and texture of the bakeries on Long Island. I've tried a couple of other... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed on Apr. 30, 2003 by ANTJEDA29 
this recipe is great i switched the rasberry jam to apricot it is a better tasting cookie in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed on Apr. 14, 2004 by SISSI808 
SO GOOD! I'm pretty sure I will be making these again, because not only did they receive... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed on Dec. 29, 2003 by BARANCH 
Fantastic! My batter stuck to the pan a bit, so on the last batch I lined the pan with foil.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed on Sep. 29, 2003 by TMP95 
Fantastic! I'm a novice baker but these turned out really great looking and just as good to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed on Nov. 21, 2002 by FITZYBAKER 
My mother and I make about 36 different types of cookies for Christmas. This year this was... MORE

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Nutritional Information
Italian Wedding Cookies II

Servings Per Recipe: 36

Amount Per Serving

Calories: 220

  • Total Fat: 12.8g
  • Cholesterol: 44mg
  • Sodium: 103mg
  • Total Carbs: 25.9g
  •     Dietary Fiber: 1g
  • Protein: 2.5g

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