Recipe by Donna
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
green food coloring
yellow food coloring
red food coloring
1 (12 ounce) jar
seedless raspberry jam, heated
1 (12 ounce) package
semisweet chocolate chips, melted
I absolutley loved these cookies. They require 8oz's of almond paste in the recipe, but most paste comes in measurements of 7oz's whice sufficed just perfect. Go ahead and try them, there delicious!
These were very pretty and impressive looking little cakes, but the taste was just ok. I lined my pans with parchment paper and the cakes came out easily once they were totally cool. I added some butter and a tiny bit of corn syrup to the chocolate; this allowed me to cut them without any cracking at all. These are a little time consuming but not difficult to make. Thanks for the recipe.
to make this already wonderful recipe even better use Almond Filling instead of the almond paste the cookies come out moist and even better.
HEAVEN ... tastes EXACTLY like the layered cookies you get at an Italian bakery. If you want to impress your friends & family, this is the recipe to go with. Not NEARLY as complicated to make as they look!! I will make these again, for sure!! The only thing I would note is that you don't need to use all the chocolate ... I found the top layer a little too thick ... made curring into pieces a bit difficult. I would use less so that there is only a very thin chocolate layer on top.
WONDERFUL! Taste and texture of the bakeries on Long Island. I've tried a couple of other recipes over the past few Christmases. Although they were great, this is by far the best recipe. Soft cookies, perfect mild almond flavor! Don't change a thing in this recipe. The only thing I don't do as far as the chocolate is cover the top completely, but rather cut the cookies into long strips first, use a drizzler with melted chocolate in it and drizzle it along the tops and let it fall down the sides, and then cut them into the smaller one inch cookies. It can be messy and hard to cut nicely with the chocolate covering the top once it hardens (it cracks).
Excellent! If you cut up into pieces before the entire sheet is perfectly chilled, it makes it easier to deal with the hardening chocolate.
My mother and I make about 36 different types of cookies for Christmas. This year this was one of the new recipes we tried and it was a HUGE hit! Absolutely delicious and very professional looking. It really isn't as difficult to make as it may look and it is WELL worth any extra time.
this recipe is great i switched the rasberry jam to apricot it is a better tasting cookie in New york this cookie is called seven layer cookies or rainbow cookies we use apricot jam for the filling it is better to use fresh almond paste if you can get it. i get it from my bakery it is a great cookie to make anytime of the year
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Wedding Cookies II
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 116
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These buttery bites are delicious with coffee or tea.
These cookies are simple, rich, and satisfying. The whole family will love them.
See how to make this cute (and tasty) refrigerator cookie.