Italian Wedding Cookies II
Italian Wedding Cookies II takes approximately 2 hours from beginning to end. This recipe makes 36 servings with 232 calories, 3g of protein, and 14g of fat each. For 48 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is a cheap recipe for fans of Mediterranean food. 92 people were glad they tried this recipe. It works well as a dessert. It is brought to you by Allrecipes. It will be a hit at your Wedding event. A mixture of green food coloring, almond paste, yellow food coloring, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 14%, this dish is rather bad. Similar recipes are Italian Wedding Soup, Italian Wedding Soup, and Italian Wedding Soup.
Servings: 36
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
1 teaspoon almond extract
8 ounces almond paste
1 1/2 cups butter, softened
4 eggs
2 cups all-purpose flour
5 drops green food coloring
1 (12 ounce) jar seedless raspberry jam, heated
5 drops red food coloring
1/4 teaspoon salt
1 (12 ounce) package semisweet chocolate chips, melted
1 cup white sugar
5 drops yellow food coloring
Equipment:
bowl
oven
baking pan
cutting board
baking sheet
Cooking instruction summary:
Preheat oven to 350 degrees F (175 degrees C).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.Bake each layer for 12 to 15 minutes in the preheated oven, until lightly browned. Allow to cool.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.Kitchen-Friendly View
Step by step:
1. Preheat oven to 350 degrees F (175 degrees C).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.
2. 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.On a cookie sheet or cutting board, stack the cakes, spreading tops of the first two layers with raspberry jam.
Nutrition Information:
covered percent of daily need
