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Italian Wedding Cookies II

Italian Wedding Cookies II

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Donna

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  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

DIANACIARRA
46
12/17/2003

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!

Tina C.
41
11/2/2005

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

Jennifer Boudreaux Pirot
39
12/16/2002

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.