Italian Wedding Cookies II Recipe -
Italian Wedding Cookies II Recipe
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Italian Wedding Cookies II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    2 hrs


  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 More Reviews

Most Helpful Positive Review
Dec 17, 2003

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!

Most Helpful Critical Review
May 12, 2013

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.


61 Ratings

Nov 02, 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.

Dec 16, 2002

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.

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).

Dec 17, 2003

Excellent! If you cut up into pieces before the entire sheet is perfectly chilled, it makes it easier to deal with the hardening chocolate.

Nov 21, 2002

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.

Apr 30, 2003

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


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  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 80 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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