Italian Wedding Cookies Ii – a delicious recipe with almond paste, butter, white sugar, eggs, almond, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F (175u00b0C).
2
In a large bowl break up the almond paste. Add the softened butter, sugar, eggs and almond extract. Beat batter until light and fluffy.
3
Beat in the flour and the salt. Split the batter into thirds and add enough of the three different food colorings to each third to color the batter nicely.
4
Spread the batters into three 9 x 13 and 1/4-inch deep aluminum baking pans. Be sure the batter is only about 1/8-inch thick or it will rise to high.
5
Bake at 350u00b0F (175u00b0C) for 12 minutes.
6
Cool. Remove baked and cooled cakes from pans and place on a cookie sheet or cutting board.
7
Heat the jam and spread between the layers as you stack them.
8
Spread the melted chocolate over the top layer and refrigerate. When stiff remove cookies from the refrigerator and let chocolate soften slightly before cutting into small rectangles.
1637
kcal
Calories
116
g
Fat
125
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 8 ounces almond paste, 1 1/2 cups butter, 1 cup white sugar, 4 large eggs, and more.
Yes, Italian Wedding Cookies Ii falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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