Reviewed: Oct. 7, 2009

Very Similar to the store bought Rainbow Cookies in NY! Although I still think the ones in NY are better! I used a whole Jar of Raspberry Preserves, It looks like a lot but the cakes soak it in and it thins out. You MUST let these sit in the fridge for a couple of days in an airtight container, as with most italian food these get better in time as all the flavors mingle. Also, I did 1/2 of the chocolate and it was still a little to thick. Will make again but will use less chocoalte topping. Thanks for a great recipe

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 2, 2009

Delicious!!

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crocbar

Cooking Level: Intermediate

Home Town: Selden, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Jul. 23, 2009

Such a marvelous idea! We've ordered cookies similar to these from our local bakery, had I known of this recipe we probably would have asked them to make them like this!

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ColdFusion

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Reviewed: Apr. 28, 2009

These were great!! If the chocolate is too difficult to cut, put your knife in hot water (to heat the knife) before cutting, and cut slowly. Enjoy!

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HannahAnn

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Reviewed: Jan. 18, 2009

Fabulous Italian, Greek or Mexican wedding cookies...whatever you call them. They will make you look like a pro...easy and delicious. I have been for a recipe just like this. An heirloom quality cookie....

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Jetsmom

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Reviewed: Nov. 16, 2008

What is almond filling--a commercial product? What is the white topping on the squares; is there chocolate under that glaze? What is more authentic, the glaze or the chocolate topping. Are the cookies easily cut into squares without breaking.

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texanne

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2008

How come the picture looks white on top when it says to use semi-sweet chocolate chips for the icing? My Italian son-in-law calls these Flag cookies, because of the colors of the Italian flag. I make them for him at Christmas.

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Gma J

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

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Reviewed: Jul. 17, 2008

excellent would not change a thing

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nikki4187

Cooking Level: Expert

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Reviewed: Feb. 6, 2008

Every time I have made these cookies I have received many compliments. They are definately one of the favorites at cookie exchanges. I did not give them 5 stars because although they are good, they also involve alot of prep time. Certainly not easy or inexpensive, the alomond paste is pricey. The cookies however taste heavenly.

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cookie

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Reviewed: Dec. 30, 2007

just like the ones you would get in NY from an Italian bakery

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PENUT70

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Reviewed: Dec. 22, 2007

Fabulous! I am Italian from NYC and these were the best. I made them for a church cookie swap and they were everyone's favorite. THe only problem is now I have to keep making them for every party I go to. I double the recipe and use a larger pan...works great and I get about 72!

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ctkim

Home Town: Fairfield, Connecticut, USA

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Reviewed: Nov. 21, 2007

Expensive and just ok - but a nice different cookie. Looks really special

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biketheridge

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Reviewed: Mar. 31, 2007

Great Recipe! These cookies a great looking and tasting. I took everyones advise and only used a thin layer of chocolate on top. I had a problem separating the batter evenly into three. However, even or not they came out great.

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msharma

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Reviewed: Mar. 31, 2007

Thank you, these are amazing! A must-try, it's well worth the work. My husband asks me to make them all the time now :) The only thing I did differently was use 7 oz of almond paste but that's the only size the store had.

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Cam'smommy

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Reviewed: Dec. 29, 2006

Delicious and a big hit with family and friends! I had never eaten Italian wedding cookies before and wasn't aware that they were more like cake. For Christmas, I made red, white and green layers. I also added a little Crisco to the chocolate to help it remain soft and greased the pans after some initial frustration with the cookie/cake sticking to the bottom. We did not find these treats dry at all - in fact, they grew more moist as they sat because of the jam between the layers.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2006

These cookies are excellent. The change I made was with the chocolate. I melted a bit of "Gulf Wax" (about 1/3 cake)then added the chocolate bits. I cut them in strips before I put the chocolate on. The cookies cut without cracking. They freeze well. My family loves them.

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Camille

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Reviewed: Jun. 18, 2006

These cookies were fantastic! Don't be afraid to put plenty of jam between the layers though! I was afraid it'd be too messy, so i used it sparingly, and they were a tad dry. Could have used more. Otherwise, the flavor is fantastic!

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TalianMom

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Reviewed: Mar. 19, 2006

Do remember to cut these cookies into small pieces. They are very rich. Like one of the other notes, I used 7 oz of almond paste. I compensated by using a little extra almond extract. The recipe makes for a nice presentation. I must say that while I was cooking the cookies, I was not very confident that they would turn out. However the final result looks impressive. I think next time I might also try a custard filling instead just to see what happens.

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corinneeeeeee

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Reviewed: Dec. 22, 2005

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).

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TARA1972

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Reviewed: Nov. 2, 2005

to make this already wonderful recipe even better use Almond Filling instead of the almond paste the cookies come out moist and even better.

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Tina C.

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Italian Wedding Cookies II

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