Italian Wedding Cookies II

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 I do when you make them."
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2 h servings 220 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.


  1. 62 Ratings

Most helpful positive review

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 deli...

Most helpful critical review

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 som...

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 deli...

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 ...

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. Sof...

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 loo...

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 fill...

This is a staple at Christmas each year. My family loves these cookies, and I enjoy making them. The last time I made them, I accidentally bought almond filling instead of almond paste, and th...

An absolutely beautiful recipe! During preparation, I started to panic when I saw the texture of the batter. Do realize, if you come across a rather doughy, light and fluffy batter, you are on t...